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
Written cooking instructions as a concept can be traced far back into distant history, in fact as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As our culinary historical trip moves to more modern times we find some interesting books from the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the nobility of those days. Over the following few centuries, the powerful and wealthy strove to offer the best banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to help cooks of their time. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Orange Rosemary Syrup recipe.
