Pancake - Breakfast and Brunch
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.
Prep 5 mins Cook: 6 mins Additional: 30 mins Total: 41 mins Servings: 8 Yield: 1 cup
Rosemary Simple Syrup
1 cup water
1 cup white sugar
¼ cup rosemary leaves
Breakfast and Brunch Step 1 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. Step 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Servings Per Recipe:8 Calories: 97.9 % Daily Value * Carbohydrates: 25.2g 8% Dietary Fiber: 0.1g 1% Sugars: 25g Vitamin A Iu: 24.9IU 1% Vitamin C: 0.2mg Folate: 0.9mcg Calcium: 3.8mg Iron: 0.1mg Magnesium: 1.1mg Potassium: 6.5mg Sodium: 1.1mg Calories From Fat: 0.4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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