Lavender Rosemary Syrup
Recipe excerpted from Edible Cocktails: Garden To Glass by Natalie Bovis, The Liquid Muse, 2012. Used with permission.
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Cooking tools:
- Measuring cup
- Saucepan
Ingredients
- 1 c. brewed lavender tea
- 1 c. white granulated sugar*
- 25 rosemary leaves, plucked from sprig
- *CP tip: Substitute coconut palm sugar for cane sugar
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