Categories: Beverages, Syrups, Spices/etc., Sauces 
      Yield: 1 bottle 
  
  3 1/2 c  -Water                             15    Juice oranges 
    1/4 c  Rosemary, fresh; chopped            5 c  Sugar 
  
  "This syrup is delicious with fruits, in a marinade for chicken or pork, or 
  as the basis of a cooling drink." (add water or sparkling water to dilute). 
   
  In a non-aluminium saucepan, bring the water to a boil. Pour over the 
  rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the 
  oranges and set aside, then squeeze the juice into a large bowl. Set a rack 
  over the bowl and arrange the zests on the rack. Combine the rosemary 
  infusion and the sugar mixture in a saucepan and bring to a boil over high 
  heat, boiling until you have a heavy syrup about 20 minutes. Pour the 
  boiling syrup over the zests and let it drain into the juice. Return the 
  juice mixture to the saucepan. Bring quickly to a boil, remove from the 
  heat, and return to the bowl to cool. Skim, then bottle and store in the 
  refrigerator. 
   
  MAKES: 9 CUPS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead