Lemons in Rosemary Syrup

Once poached you can eat the entire lemon.  These are great mixed into butters and sauces for vegetables, seafood and chicken.  Try them as a sandwich topping or mixed into hummus.
2 small lemons, sliced 1/8 inch thick and seeds removed
3/4 cup sugar
3/4 cup water
1 piece of rosemary about 4 inches long

Combine water, sugar and rosemary into a small saucepan and simmer until sugar is dissolved.

Put lemons in a small heatproof container and pour simmering liquid over the lemons making sure that they are completely covered.

Refrigerate overnight.

Leave a Reply