Ingredients
1/4 cup rosemary, fresh, chopped
15 juice oranges
5 cup sugar
Directions
"This syrup is delicious with fruits, in a marinade for chicken or
pork, or as the basis of a cooling drink." (add water or sparkling
water to dilute).
In a non-aluminium 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
Servings: 1 bottle
Orange Rosemary Syrup Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as a concept can be observed far back into distant history, in truth as far back as the Egyptians, and maybe further still. In practice though, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and parsley. As our culinary historical trip moves to more modern times we find two interesting recipe books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that appears on menues today, but rather accounts of the types of food prepared for the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including basil and rosemary. These new culinary innovations prompted an increase in manuscripts on cooking, some of which still exist in private cookery archives. When we get to the 1900s, cookbooks are starting to become popular due to higher levels of literacy, more leisure time and being a little richer. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Orange Rosemary Syrup recipe.
