ORANGE ROSEMARY SYRUPThis syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink by adding water or sparkling water to dilute. 3 1/2 cups water 1/4 cup fresh rosemary, chopped 15 juice oranges 5 cups sugar In a non-aluminum saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack. Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator. Makes 9 cups Source: The Herbal Pantry by Emelie Tolley and Chris Mead
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