Pineapple rosemary syrup

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
1½ cup Dry white wine
2 Lemons; zest of
2 tablespoons Lemon juice
1 cup Pineapple juice
2 tablespoons Rosemary leaves

Directions

Date: Fri, 21 Jun 1996 21:07:08 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Source: COOKING RIGHT SHOW #CR9721 HERBAL FRUIT SYRUPS: These are great to have on hand for marinades or dressing for fresh fruit, as a base for spritzers or to combine with teas to make the most wonderful hot and iced tea drinks. I've listed 3 of my favorites below - juices and herbs can be changed depending on what's available. Each makes about 1½ cups.

In a small saucepan, combine the sugar, wine, lemon zest and lemon juice and bring to a boil. Stir in juice and herbs and reduce over moderate heat to a light syrup consistency. Strain if desired and store refrigerated..

FATFREE DIGEST V96 #172

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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