Lemon Rosemary Shrub

Ingredients:

o peel of 2 lemons

o ¾ cup sugar

o ¾ cup water

o 2 sprigs fresh rosemary

o ½ cup champagne vinegar

Method:

1. Combine peel and sugar in

a covered container and let

steep refrigerated overnight.

2. Combine the peel and

sugar with water in a saucepan

and bring to a boil stirring to

dissolve the sugar.

3. Remove from heat and let

cool.

4. When cool remove lemon

peel.

5. Add rosemary sprigs cover

and refrigerate for 2 days.

6. Add vinegar and continue

to steep refrigerated for at least

another day.

7. Double strain into an

airtight container discarding

solids.

8. Seal well and refrigerate.

. . .