ORANGE AND ROSEMARY MOCKTAIL OR ROSEMARY OLD FASHIONED USING ROSEMARY SYRUP Miele Culinary Experts
INGREDIENTS 250 ml (1 cup) water 220 g (1 cup) white sugar 6 rosemary sprigs
Makes 1½ cups
Appliance/function Induction Cooktop
Preparation time 5 minutes, plus infusing time
Cooking time 5 minutes
METHOD
1. C ombine the water, sugar and rosemary in a saucepan. Bring to the boil over medium-high heat, induction setting 7. Reduce heat to medium, induction setting 5 and simmer for 2 minutes. 2. S et the syrup to infuse for up to 1 hour. 3. S train the syrup and pour into sterlised bottles. SUGGESTED USES Orange and rosemary mocktail 1. P our 1 tbsp of the syrup in a cocktail shaker with ¼ cup orange juice, 1 tbsp lemon juice and ice cubes. Shake well and strain into a glass. Top with a little soda water and a sprig of rosemary.
Rosemary old fashioned 2. S tir 1 tbsp of the syrup and 3 dashes of bitters into a glass. Add 60 ml bourbon and a large ice cube. Stir well.
Hints and tips • S terilise the bottles using the Disinfect items function on Miele steam ovens. Alternatively, place the bottles upside down in the steam oven and Steam at 100⁰C for 10 minutes. • Serve a dried orange slice or other citrus, made using the recipe on page 39.
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