Tuesday, May 3, 2011

Rosemary Honey

  • 1 cup light-flavored honey, such as clover
  • 5 rosemary sprigs (3 inches each)
Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 min. Remove from heat, and let steep until cool, about 45 minuets. Remove rosemary or leave in for a stronger flavor.
*Honey can be stored in a airtight container at room temperature roe 1 week

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