Rosemary Orange Syrup Recipes
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
ROSEMARY ORANGE SYRUP
Categories Sauce Fruit Juice Breakfast Brunch Quick & Easy Orange Rosemary Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or room temperature.
ROSEMARY OLD FASHIONED
The Rosemary Old Fashioned uses rosemary to provide a nice herbaceous note and orange bitters to round out this classic drink.
Provided by Sommer Collier
Categories Beverage
Time 5m
Number Of Ingredients 3
Steps:
- To make the rosemary syrup, combine equal parts water and sugar in a pot. Add several sprigs of fresh rosemary. Heat mixture until just barely simmering and remove from heat. Let the syrup steep for 10 minutes, and then remove the rosemary.
- In a rocks glass combine the whiskey, rosemary syrup, and orange bitters. Add ice and stil to chill the drink. Garnish with a rosemary sprig and an orange peel.
Nutrition Facts : ServingSize 1 drink, Calories 170 kcal, Carbohydrate 6 g, Sodium 4 mg, Sugar 6 g
BURNT ROSEMARY ORANGE SPRITZ
A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.
Provided by Food.com
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Ice Ring:.
- Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
- For the Simple Syrup:.
- In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
- For the Punch:.
- Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
- Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.
Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7
BASIL-ROSEMARY ORANGE SHANDY
Steps:
- Gather the ingredients.
- In a small saucepan, bring 1 cup of water to a boil. Stir in the sugar until it is completely dissolved.
- Reduce the heat and add the rosemary, basil, and orange peel. Cover and simmer for 15 minutes. Remove from the heat and allow the syrup to cool completely, keeping the pan covered. Strain out the herbs and peel.
- Combine the syrup, orange juice, and 2 cups of water in a pitcher. Stir and chill in the refrigerator for at least 2 hours. Serve the orangeade within a few days.
- In an ice-filled tall glass, pour the basil-rosemary orangeade until the glass is half full.
- Top with beer and garnish with an orange slice . Serve and enjoy.
Nutrition Facts : Calories 219 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 25 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
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5/5 (1)Estimated Reading Time 3 mins
- Combine the blood orange concentrate and water in a small saucepan (2 to 1 ratio). Add 1/2 cup sugar, a small pinch of salt, the rosemary sprigs and bring to 180 degrees on the stove (no higher). Chill completely before using in the margarita.
- Combine blood orange-rosemary syrup, lime juice, tequila and Grand Marnier with ice in a cocktail shaker. Shake until chilled and strain into a salt+sugar rimmed ice-filled glass.
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- Place the 2 whole oranges in a large saucepan and fill with enough water to cover. Bring up to the boil, then drain and fill with fresh water.
- Repeat this process twice more to remove the bitterness from the oranges. On the last repeat, boil for about 45 minutes until the oranges are completely soft.
- Drain and set aside to cool completely. Remove the hard ends, slice and discard any pips are hard membrane. Place the flesh of 1 1/2 oranges in a processor and blitz until smooth. (discard the remaining half)
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- Add sugar and water to a small saucepan. Heat until the sugar is dissolved. Remove from heat.
- Once the syrup is cool, pour the syrup into a small, lidded container. You can remove the herbs from the syrup or leave them in for added flavor.
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- Fill a tall glass with ice. Pour in club soda, vodka, blood orange juice and rosemary syrup. Stir. Add additional simple syrup to taste for added sweetness, if desired. Garnish with a fresh sprig of rosemary (optional).
- Note: If you are having difficulty finding blood oranges, you can substitute regular freshly squeezed orange juice or 6 oz San Pellegrino Aranciata Rossa (Blood Orange) Sparkling water for both the blood oranges and the club soda.
- Mocktail variations: omit the vodka and double the amount of rosemary simple syrup. Add more simple syrup to taste, if desired. Use San Pellegrino Aranciata Rossa sparkling water for the club soda and blood orange juice, if blood oranges are difficult to find. You can also substitute 7-Up or Sprite for the club soda, to make it a sweeter drink.
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Reviews 6Category DrinkCuisine AmericanTotal Time 20 mins
- In a small saucepan over medium heat, dissolve sugar and water along with rosemary leaves. Let simmer for 5 minutes, stirring frequently, then remove from heat and let sit for 10 minutes.
- Using a damp paper towel, wipe around the rim of glasses you will be using. Then dip into a plate of granulated sugar.
- Add 1-2 tablespoons (depending on how strong of a rosemary flavor you like) of rosemary simple syrup into the bottom of a champagne glass or similar.
ORANGE POLENTA ROSEMARY CAKE - SOPHIA'S KITCHEN
From sophiaskitchen.blog
Reviews 3Calories 270 per servingEstimated Reading Time 2 mins
- Preheat the oven to 170°C / 150°C Fan / Gas Mark 5. Line a 20cm round springform cake tin with greaseproof paper and set aside.
- Place the butter in the mixing bowl. Blitz 30 Sec / Speed 5. Scrape down using spatula. Add the sugar, eggs, vanilla bean paste, ground almonds, polenta, orange zest, orange blossom water and baking powder then combine 40 Sec / Speed 5. You may have to pause halfway through and scrape the mixture down with a spatula to ensure the mixture is fully incorporated.
- Pour the cake batter into the prepared tin and bake for 45-50 minutes until golden brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin for 30 minutes. Meanwhile, clean the mixing bowl.
- To make the syrup, place the rosemary leaves, orange juice, orange blossom water and caster sugar in the mixing bowl. Cook 10 Min / 120°C / Speed 1 / No measuring cup.
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