- 2 fresh rosemary stems
- ½ cup of maple syrup
Put the maple syrup and cut rosemary in a skillet. Over low heat, bring the maple and rosemary to a soft boil, then turn off the heat. Let the maple syrup cool in the pan until you’re ready to serve or store. Remove the rosemary with a metal strainer or just pick them out by hand. This can be stored in the fridge for a few days. YUM!
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