Roasted Italian Pepper Tomatoes
2 Tbsp fresh basil, finely chopped
2 Tbsp Italian parsley, finely chopped
1 Tbsp oregano flowers, chopped
1 Tbsp rosemary flowers, chopped
2 shallots, finely minced
2 cloves garlic, minced
1/3 cup extra virgin olive oil
6 Italian pepper tomatoes
salt and pepper
2 Tbsp olive oil
Preheat oven to 350F. Mix together
basil, parsley, oregano flowers, rosemary
flowers, shallots, garlic and 1/3 cup olive oil.
Set aside for 1 hour to allow the flavors to
meld. Meanwhile, slice tomatoes in half. Toss
tomatoes with 2 tablespoons olive oil to coat.
Sprinkle with salt and pepper. Place tomatoes,
cut side down, in a shallow baking pan. Roast
for 30 minutes. Flip tomatoes over carefully.
Spoon herb mixture evenly over tomatoes and
roast 30 minutes more. Serve tomatoes
garnished with oregano and rosemary flowers.
(Edible Flowers from Garden to Palette)

Fresh Berry and Rosemary Fool
1 cup whipping cream
2-3 Tbsp vanilla sugar
1 cup raspberries
1 cup blueberries
about 2 Tbsp rosemary flowers.
Begin to whip the cream; when the
cream begins to thicken, whisk in the sugar and
most of the rosemary flowers. (Reserve
enough flowers to scatter a few over each
serving.) Continue whipping the cream until it
is soft and fluffy, but not quite stiff. Fold in the
berries and chill for 30 minutes before serving.
Serve the fool in elegant glasses garnished with
the reserved flowers. A piece of light sponge
cake or a lady finger is a nice accompaniment.
(Flowers in the Kitchen)

Rosemary-Tangerine Liqueur
1 cup sugar
2 cups water
? cup fresh rosemary leaves, loosely packed
2 tsp tangerine zest
1 cup 80-proof vodka
? cup brandy
Bring sugar and water to a boil over
medium-high heat, stirring constantly to
prevent scorching. Add rosemary leaves and
boil for 5 minutes, stirring frequently. Use a
fine-mesh strainer to strain out leaves. Discard.
Transfer liquid to a clean 1-quart container with
a tight-fitting lid. Add tangerine zest and let
cool for 15 minutes. Add vodka and brandy.
Cover and let stand in a cool, dark place for 1
month. Rack or filter liqueur into final
container, cover, and age for 1 month before
serving. Can be used also as a marinade, in
vinaigrettes or as an addition to iced tea.
(Cordials from your Kitchen)

Rosemary Lamb Stew
2 lbs boneless lamb for stew
1 Tbsp corn oil
2 cloves of garlic, sliced
1 large onion, coarsely chopped
1 cup dry vermouth
6 slices of lemon cut in quarters
4 medium potatoes, cut in quarters
4 medium carrots, cut diagonally in 1/2-inch
slices
1 large onion, coarsely chopped
? tsp dried rosemary, crumbled or 1 tsp
minced fresh
? tsp rubbed dried sage
? tsp dried thyme
? tsp freshly ground pepper
? cup minced fresh parsley
Heat oil in heavy pan or Dutch oven,
add meat, and cook over medium-high heat
until brown. Add garlic and 1 onion and cook
until translucent. Add vermouth, reduce heat,
and scrape the bottom of the pan to loosen all
the good brown stuff. Add lemon. Cover and
bake in a 325F oven for 45 minutes. Add
vegetables, including the remaining onion, and
cook 30 minutes. Add rosemary, sage, thyme
and pepper and bake an additional 15 or 20
minutes or until vegetables are tender. Serve
with tasted French bread, brushed with garlic
and olive oil. (Sage Cottage Herb Garden
Cookbook)

Rosemary Potatoes with Cheese
8 medium potatoes, peeled
1/3 cup plus 1 Tbsp butter
1 cup minced onions
1? cups grated onions
1? cups grated Cheddar cheese
? cup hot milk
salt and freshly ground black pepper
1 tsp chopped fresh rosemary or ? tsp dried
rosemary
2 eggs, well beaten
Preheat oven to moderate 375F. Peel
the potatoes and cook them in boiling salted
water to cover. Drain and mash them. Melt one
Tbsp of the butter and add the onions. Cook,
stirring until onions are translucent. Combine
the mashed potatoes, onions, remaining butter,
the cheese, milk, salt and pepper to taste and
rosemary. Fold in the beaten eggs and pour the
mixture into a lightly buttered casserole. Bake
for 45 minutes, until puffy and brown. Serve
immediately. (The New York Times Menu
Cookbook)

Smelt Grilled with Rosemary
1 lb smelt, cleaned
4 tsp extra-virgin olive oil
1 tsp salt
1tsp freshly ground black pepper
12 fresh rosemary sprigs
1 lemon, cut into 4 wedges
Prepare a fire in a charcoal grill. Divide
the smelt into 4 equal portions. Place each
portion in the center of a 10-inch square of
aluminum foil, arranging the fish in a single
layer. Drizzle each portion with 1 teaspoon of
the olive oil, sprinkle evenly with the slat and
pepper, and lay 3 rosemary sprigs atop each
serving of fish. Fold up the edges, creating 4
shallow pans with 1-inch rims. Place the pans
on the grill rack and grill until the fish are
opaque throughout, 7-10 minutes. Slip the fish
onto individual plates and garnish with the
lemon wedges. Serve at once. (Herbs de
Provence)

Rosemary Pesto Confit for Pasta
2 Tbsp butter
2 Tbsp virgin olive oil
3 cups very thinly sliced onions
salt and freshly ground pepper
1/8 tsp sugar
1-2 Tbsp full-bodied red wine
? lb cob-smoked ham, sliced ? inch thick
about 1? Tbsp Rosemary Pesto
salt and freshly ground pepper
Heat the butter and 1 tablespoon of the
oil in a large saut pan. Add the onions, salt
and pepper. Saut very slowly, stirring
frequently for 10 minutes. Do not brown. Add
the sugar and red wine. Continue saut ing very
slowly until the onions are a little caramelized,
about 20 minutes. Remove the onions from the
pan with a slotted spoon. The onion confit may
be prepared at any time. It will keep for about
a week in the refrigerator. To complete this
dish, heat the remaining 1 tablespoon oil and
saut the ham over a high heat until lightly
browned. Return the onions to the pan and heat
briefly. Add the pesto, salt, pepper to taste.
Serve over hot pasta.

Rosemary Pesto
1/3 cup fresh rosemary leaves
1? cup fresh parsley leaves
2 large garlic cloves
? cup freshly grated Parmesan cheese
? cup walnuts
? cup olive oil
salt and freshly ground pepper
Combine the rosemary, parsley, garlic,
cheese, and walnuts in a food processor or
blender. Process to mix. With the machine
running, slowly add the olive oil. Season to
taste with salt and freshly ground pepper and
process to the desired consistency. Let stand 5
minutes before serving. Use this pesto as a
sauce or marinade base for vegetables, seafood
and lamb. (Pestos! Cooking with Herb Pastes)

Rosemary Walnuts
2 cups blanched, toasted English walnut halves
3 Tbsp extra virgin olive oil
2 tsp dried rosemary, slightly crushed
? to 1 tsp sea salt (or to taste)
? tsp ground red pepper
Drop shelled walnuts into boiling water.
Cook 2 minutes after water returns to a boil.
Drain nuts in a colander. Rinse well with cold
water. Spread nuts on paper towels. Let dry.
Spread dried nuts on a baking sheet and toast in
a 350F oven for 10-12 minutes, stirring once or
twice. Line a large baking sheet with foil.
Gently heat olive oil, rosemary, salt and red
pepper in a small pan, stirring to mix well.
Spread nuts on the baking sheet. Pour the oil
mixture over them and stir gently to coat all the
nuts evenly. Toast in a 350F oven for 10-15
minutes, stirring once or twice. Cool. Best if
served slightly warm. Can be refrigerated and
retreated in a 350F for about 5 minutes. Also
can be added to salads. (It s About Thyme)

Rosemary Ice Cream
2 sprigs fresh rosemary about 4 inches long
4 Tbsp white dessert wine such as a Sauterne,
Muscat or Monbazillac, slightly warmed
? cup vanilla or rosemary flavored sugar
18 fl oz heavy cream
2 egg whites
1 Tbsp rosemary flowers, fresh or crystallized
few sprigs of flowering rosemary to decorate
Remove the leaves from the sprigs of
rosemary and stir into the wine. Leave in a
warm place t infuse for approximately 20
minutes, stirring now and again, until the wine
is well flavored by the rosemary. Strain the
wine, mix in the sugar and set aside until cool.
Whip the cream until stiff but still glossy, and
gradually mix in the flavored wine. Whisk the
egg white until stiff and fold into the cream.
Mix in the rosemary flowers. Spoon the
mixture into an ice cream maker, or simply
freeze in a plastic box for 6-8 hours, taking out
twice and mixing, until firm. Serve decorated
with the sprigs of flowering rosemary.
Rosemary sugar: place 2-3 sprigs of fresh
rosemary in a jar of caster sugar. Cover tightly
and leave in a warm place for 1-2 weeks,
shaking the jar now and again. (The Gourmet
Garden)

Focaccia with Rosemary
2 envelopes active dry yeast
1 tsp sugar
1? cups warm water
2/3 cup olive oil
1? tsp salt
4-5 cups unbleached all-purpose flour
2 tsp dried hot red pepper flakes
Toppings:
2 tomatoes, sliced paper-thin
2 onions, sliced paper-thin
12 sun dried tomatoes, preserved in rosemary
oil, cut into chunks
very small sprigs of fresh rosemary
coarse salt
Dissolve yeast and sugar in 1 cup
lukewarm water. Let sit until foamy. In
another bowl, combine remaining 3/4 cup
water, 1/3 cup olive oil, and salt. Pour in yeast
mixture. Blend in flour, 1 cup at a time, until
dough comes together. Knead on a floured
board for 10 minutes, adding flour as needed to
make dough smooth and elastic.
Place dough in an oiled bowl, turn to
coat well, cover with a cloth, and let rise in a
warm, draft-free place for 1 hour, or until
doubled in bulk.
In a small saucepan, heat remaining oil
until very hot but not smoking. Add chili flakes
and remove from heat. Let stand until cool.
Punch down dough and knead again on a
floured board for about 5 minutes. Preheat
oven to 400F. Divide dough in half and roll out
on a floured board into two 8-inch squares
about 1/2 inch thick. Place on a baking sheet
and brush with prepared chili oil. Press
toppings into the dough. Sprinkle with coarse
salt. Bake until golden brown, about 20
minutes, Cut into squares and serve warm.
(Kitchen Herbs)

Blueberry and Rosemary Cake
6 oz plain flour, sifted
pinch of salt
3 oz fine polenta
1 tsp baking powder
4 oz golden caster sugar
grated zest of 1 small orange
4 oz unsalted butter, cubed
1 large egg
1 Tbsp rosemary flavored olive oil
FILLING
12 oz blueberries
1 oz demerara sugar
2 tsp polenta
TOPPING
1 heaped tsp very finely chopped young
rosemary leaves
1 level Tbsp demerara sugar
Place the flour, salt, polenta, baking
powder and golden caster sugar in a food
processor with the orange zest. Process briefly,
then add the butter and process until it
resembles breadcrumbs. Mix the egg and oil
and add through the feeder tube. Preheat the
oven to 350F. Press half the dough into a deep,
buttered, 9 inch tart or cake tin, leveling off
with the back of a spoon. Mix the filling
ingredients together and pile on to the base,
taking care to leave about ? inch around the
edge. Sprinkle over the remaining dough as if
it were a crumble mixture. Mix the topping
ingredients together and sprinkle over the top.
Bake in the oven for about 50 minutes, until
golden brown. Allow to cool for at least 20
minutes, before serving warm with sweetened
cream or Mascarpone cheese. Freezes well.
(Feasting on Herbs)

Rosemary Pound Cake
1 cup butter, softened
1 cup sugar
? cup honey
5 eggs
2 cups sifted flour
1 tsp baking powder
1 Tbsp snipped, fresh rosemary or 1 tsp
crushed, dried rosemary
1? tsp orange flower water
1? tsp finely shredded orange peel
1? tsp orange juice
1 recipe orange juice glaze
sprigs fresh rosemary
In a medium mixing bowl, beat butter
and sugar with an electric mixer on medium
speed for 6 minutes or until light and creamy.
Beat in honey. Add eggs, one at a time, beating
for 1 minute after each addition. (Batter may
look slightly curdled.) In separate bowl, stir
together flour and baking powder. Gradually
add the flour mixture to the sugar mixture,
beating on low speed just until blended. Gently
stir in the rosemary, orange water, peel and
orange juice. Pour into two greased and
floured 8x4x2" loaf pans. Bake at 325F for 45
minutes or until toothpick inserted in center
comes out clean. Cool in pans 10 minutes, and
remove and cool on wire rack. Drizzle with
orange juice glaze and top with rosemary
sprigs.
ORANGE JUICE GLAZE
Stir together 2/3 cup sifted powdered sugar and
2 teaspoons orange juice.
(The Herbal Connection Collection)

Rosemary Spice Cake
1 cup water
1 small zucchini, grated
1 large sweet apple, peeled, cored, and cut into
a ? inch dice
1 cup sugar
7 Tbsp margarine
1 Tbsp minced fresh rosemary
? tsp salt
? tsp freshly grated nutmeg

? tsp ground cloves
2 cups al-purpose flour
1 tsp baking powder
1 tsp baking soda
Preheat an oven to 325F. Grease a 9-
inch round or square cake pan. In a saucepan,
combine the water, zucchini, apple, sugar,
margarine, rosemary, salt, nutmeg and cloves.
Bring to a boil over medium heat, stirring
occasionally. Meanwhile, in a large bowl, sift
together the flour, baking powder, and baking
soda. Gently stir the cooled zucchini mixture
into the flour mixture just until mixed. Pour
into the prepared cake pan. Bake until a knife
inserted into the center comes out clean, 35-40
minutes. Transfer to a rack to cool, then turn
out onto a serving plate or serve directly from
the pan. (Herbes de Provence)

Baby Routh's Rosemary Muffins with Goat
Cheese
? cup milk
? cup golden raisins
1 Tbsp chopped fresh rosemary leaves
? cup unsalted butter
1? cups all purpose flour
? cup sugar
2 tsp baking powder
? tsp salt
1 larg egg
8 Tbsp goat cheese
Simmer milk, raisins and rosemary in a
small saucepan for 2 minutes. Remove from
heat; add butter and stir until melted. Let cool.
Mix dry ingredients in a large bowl. Beat egg
into cooked milk mixture. Add to dry
ingredients and mix lightly just until dry
ingredients are moistened. Spoon 1/3 of the
batter into 12 greased muffin cups. Place 2 tsp
of goat cheese in center of batter in each cup.
Cover cheese with remaining batter, divided
among each of the muffins. Bake
approximately 20 minutes in a preheated 350F
oven, or until brown and springy in the center.
Serve muffins hot or cool. If desired, a 3/4
inch cube of cream cheese may be substituted
for goat cheese. (The Herb Garden Cookbook)

Mulled Rosemary Wine and Black Tea
1 bottle claret or other full-bodied red wine
1 quart black tea, preferably Assam or
Darjeeling
1/4 cup mild honey
1/3 cup sugar (castor sugar)
2 oranges, sliced thin and seeded
2 3-inch cinnamon sticks
6 whole cloves
3 rosemary sprigs
Mix the wine and the tea together in a
noncorrodible saucepan. Add the honey, sugar,
oranges, spices, and rosemary. Heat over low
heat until barely steaming. Stir until the honey
is dissolved. Remove the pan from the heat,
cover, and let stand for at least 40 minutes.
When ready to serve, heat to just steaming and
serve hot. (Herbs in the Kitchen)

Chicken Breasts with Bacon, Rosemary and
Lemon
4 slices bacon, chopped
? cup unbleached flour
3 boneless, skinless chicken breasts
Emeril's Essence
1 tablespoon butter
4 garlic cloves, sliced thin
3 tablespoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
2 tablespoons fresh lemon juice
Brown bacon in a large skillet over medium
high heat until crispy. Transfer to a paper towel
lined plate with a slotted spoon. Remove all but
2 tablespoons of bacon grease from skillet. Add
butter to reserved bacon grease. Pour the flour
in a shallow dish. Season chicken breasts with
Essence (or salt and pepper). Dredge the
chicken in the flour, shaking off excess. Brown
the chicken on both sides (the thickest part of
the chicken should register an internal
temperature of 160 degrees) about 5 to 7
minutes per side. Transfer the chicken to a plate
and tent with foil. Reduce the heat to medium
and add the garlic, rosemary, and pepper flakes.
Cook until the garlic is browned about 2
minutes. Stir in the broth and lemon juice and
simmer, scraping up the browned bits, until
slightly thickened about 4 minutes. Return the
chicken and bacon to the pan and simmer,
turning the chicken once or twice, until the
sauce is thick and glossy, 2 to 3 minutes.
Season with Essence or salt and pepper to taste

Asian Pear Sorbet with Rosemary
Poaching Liquid
4-5 Asian pears peeled, cored and coarsely
chopped (4 cups)
1 tsp fresh lemon juice
1 egg white
mint sprigs or sweet cicely feathers, for garnish
In a saucepan combine Poaching Liquid
and pears. Cover and cook over medium heat
until pears are soft (15-25 minutes). Using a
slotted spoon transfer pears to a shallow metal
dish. Strain liquid, cover and refrigerate. Place
pears in freezer until frozen almost solid (3-4
hours). In a food processor fitted with metal
blade or a blender, combine frozen pears and
lemon juice and pur e. Add reserved liquid,
blend well, and return to dish. Place in freezer
and freeze, stirring with fork several times,
until solid (3-4 hours). Beat egg white just
until soft peaks form. Return pear pur e to food
processor and blend until smooth. Transfer to
mixing bowl. Fold in egg white, spoon mixture
into freezer container, and refreeze until solid
(3-4 hours) or up to 3 days. Just before
serving, return to processor and blend until
smooth (3-4 seconds). Spoon into glasses or
bowls and garnish each serving with mint or
sweet cicely.
POACHING LIQUID
1 cup Chardonnay
2/3 cup water
? cup sugar
2 slices lemon or 4 slices ginger
4 whole cloves
4 coriander seeds, lightly crushed
1 cinnamon stick broken in to 3-4 pieces (3")
3 sprigs of rosemary
In a large, nonreactive saucepan over
medium-high heat, combine all ingredients and
bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer, stirring occasionally,
10 minutes. Let cool, cover and refrigerate up
to 1 week. Makes about 1 2/3 cups.
(Cooking From the Gourmet's Garden)

Cream of Carrot Soup
4 Tbsp unsalted butter
1 large onion, preferably Spanish or Vidalia
chopped
12 carrots, sliced
1 potato, peeled and diced
4 cups chicken stock
2 Tbsp minced fresh ginger
2 tsp minced fresh rosemary
1/2 cup heavy cream
Salt and pepper
Additional rosemary sprigs for garnish
Melt the butter in a heavy pot over low
heat. Add the onion and let it cook slowly,
covered, until it is soft but not browned, about
30 minutes. Add the carrots and potato,
chicken stock, ginger, and rosemary; cook until
the carrots and potatoes are soft, about 30
minutes longer. Mash with potato masher or
pur e in a food processor. Stir in the cream and
season to taste with salt and pepper. Garnish
with rosemary, if desired.

Rosemary and Leek Bread Pudding
1 clove garlic, minced
1 leek, white part only, halved lengthwise and
sliced thin
3 Tbsp butter
2 Tbsp finely chopped rosemary
2 cups whole milk
2 cups heavy cream
? loaf sourdough or French bread, broken into
chunks
1 tsp salt
? tsp white pepper
2 eggs
Preheat the oven to 350F. Butter na 8-
inch glass baking dish. In a small saucepan,
saut the garlic and leek in 2 tablespoons of the
butter until the vegetables are soft but light in
color. Stir in the rosemary, and remove the
saucepan from the heat. Cool the leek mixture
to room temperature. Whisk together the milk
and 1 cup of the cream. Place the bread chunks
in a bowl, pour the milk mixture over them, and
let stand for about 15 minutes. Sprinkle the
leek mixture over the bread mixture. Season
with the salt and pepper. Whisk the eggs with
the remaining cream, and stir into the bread
mixture until well blended. Pour the batter into
the baking dish. Dot the top with the remaining
butter. Bake for 45-60 minutes or until the
pudding is set on top and golden brown all
around. Yield: 4-6 servings. (My Favorite
Herb)

Rosemary Garlic Stir-Fry
2 whole boneless, skinless chicken breasts, cut
into bite-sized strips
1 Tbsp olive oil
5 or more cloves garlic, minced
2 tsp chopped fresh rosemary (2/3 tsp dried)
3 cups chopped fresh vegetables (broccoli,
cauliflower, zucchini, summer squash, onions,
mushrooms, carrots, green beans)
? cup chicken broth
4-6 cups hot cooked rice
? cup cashews
fresh rosemary sprig
In large skillet or wok, cook and stir
half of the chicken in olive oil for 2 minutes, or
until chicken is no longer pink. Remove from
pan with slotted spoon. Repeat with remaining
chicken. Remove from pan and keep warm. In
skillet or wok, cook and stir garlic and
rosemary over medium heat for 1 minute. Stir
in vegetables and broth. Bring to boil. Reduce
heat. Cover and cook mixture for 3 minutes.
Return chicken to the skillet or wok. Toss to
coat. Heat. Serve over hot cooked rice.
Sprinkle with cashews. Garnish with a sprig of
fresh rosemary. (Favorite Recipes with Herbs)

Rosemary Cookies
1 cup butter
1 cup oil
1 cup sugar
1 cup confectioner s sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
4 cups flour
2 Tbsp chopped fresh rosemary or 2 tsp dried
Combine all ingredients, except
rosemary, in mixer bowl. Mix thoroughly.
You may need to add a little more flour if
dough appears sticky add a tablespoon at a
time. Add rosemary and gently mix into the
batter. Form into small balls and place on an
ungreased cookie sheet. Flatten with the
bottom of a glass dipped in sugar. Bake at
375F. Check after 6 minutes. Turn pan and
bake another 2-4 minutes until cookies are pale
golden brown and firm to the touch. Baking
time depends on how large you form the
cookies. (It s About Thyme)

Grilled Tuna on Penne Tossed with
Rosemary, Roasted Garlic, and Roasted Red
Pepper Sauce
2 heads garlic, top half cut off
1 ? cups chicken stock
? cup white wine
1 lb penne
1 small jar roasted red peppers or 2 peppers,
roasted, seeded and skinned
1 Tbsp chopped rosemary plus 6 rosemary
sprigs
6 (5-oz) tuna steaks
salt and pepper
Cooking spray
Preheat the oven to 350F. Place the
garlic in a small ovenproof roasting pan. Add
? cup of the chicken stock and the wine.
Cover with foil, and bake in the oven for 30-40
minutes or until the garlic is soft. Toward the
end of the baking time, bring a large pot of
salted water to a boil for the pasta. Remove the
garlic from the oven, and set aside. Cook the
pasta in the boiling water for about 10-12
minutes. Meanwhile, preheat an outdoor grill
or stovetop grill pan, prepare the sauce, and
grill the tuna. To prepare the sauce, use a knife
to remove the garlic from the skins; it should
pop out easily. Place the garlic in a blender
with the roasted pepper, remaining chicken
stock, and chopped rosemary. Pulse the blender
until the sauce is blended but slightly chunky.
Pour the sauce into a saucepan, and warm it
over low heat. Season the sauce with a little
salt and pepper. Keep the sauce warm. To
prepare the fish, sprinkle the tuna steaks with
some salt and pepper. Spray them with cooking
spray, and grill them until they are medium rare
or cooked to your preference. To serve, drain
the pasta, and toss it in a bowl with the sauce.
Divide the pasta into 6 bowls, and top each
with a tuna steak. Garnish each bowl with a
sprig of rosemary. Yield 6 servings. (My
Favorite Herb)

Rosemary and Black Peppercorn Ros
Marinade
? cup rosemary and black peppercorn ros
? cup olive oil
1 Tbsp fresh whole black peppercorns
Thoroughly blend wine and olive oil
with a fork in a glass measuring cup. Stir in
peppercorns. Use with pork and beef.
Rosemary and Black Peppercorn Ros
3-4 sprigs rosemary
1 Tbsp black peppercorns
2 cups ros
Place rosemary and peppercorns in a 1-
quart jar. Pour wine over and cover. Store in a
cool, dim place for at least 2 weeks before
testing flavor.
Rosemary Water
Ingredients for one quart:
One handful of Rosemary
2 tsp. nutmeg
1 tsp. ginger
2 cups Vodka
2 cups cane sugar
1 cup brown sugar
2 cups water
Mix rosemary, nutmeg, ginger, and
vodka in a stone or glass jar and store sealed in
a cool, dark place for 5 to 10 days. Combine
sugar and water in a saucepan and bring to a
boil. Let boil for about 5 minutes and then
remove from heat. Allow the mixture to cool
for an hour and then pour into a clean quart
bottle. Strain rosemary mixture into the quart
glass, seal and let condition for at least 2
weeks. Note: This recipe was derived from