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
the solids.
8. Seal well and refrigerate.
. . .
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