Rosemary and Orange Syrup

Note from Cheri: This recipe comes to us courtesy of Brenda Hyde, editor of SeedsOfKnowledge.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). His syrup can be used for waffles or pancakes or as a sweetener for teas. This recipe is part of an article Brenda did about growing and cooking with rosemary. Click here for the full article and more recipes.

For lots more recipes and information about cooking in a Slow Cooker or Crock Pot®, click here.

1 1/2 cups water 1/4 cup rosemary 2 1/2 cups sugar 1/1/2 cups orange juice 2 tablespoons orange zest

Makes About 3 1/2 Cups Bring the water to a boil and pour over the rosemary and orange zest. Let steep for 2-3 hours. Strain and combine with the orange juice and sugar. Boil until it's thickened, about 15-20 minutes. Cool completely, skim the top and pour into a sterilized bottle and refrigerate.