I have two large rosemary bushes in my front yard in desperate need of trimming, so don't be surprised if you see a lot of rosemary recipes this summer! A wonderful use has been this rosemary honey, a breeze to make, and so good with a sharp cheese and crackers.
Instructions: Bring 1 cup light-flavored honey and 5 rosemary sprigs (3 inches each) to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.
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