Sometimes we all need something bright and sweet and comforting during a hectic week. I’ve been so busy lately that I’ve just been consuming a steady diet of Acme bread… bread with pickled onions, bread with avocado and sea salt, bread with mozarella and rosemary agave nectar. All you do is toss 2 sprigs worth of rosemary into a small saucepan with 1/4 c agave nectar (you could use honey, too). Cook for about 5 minutes, stirring continuously so it doesn’t come to a boil. Set aside for about 15 minutes. Once you have this on hand, drizzle it over toast for breakfast, over some goat cheese, on pancakes or crepes, use it as a salad dressing, even consider drizzling it onto broiled chicken for some salty sweetness. The combinations are really endless. Enjoy!
What You Need:
1/4 c agave nectar (or honey)
2 sprigs of rosemary (fresh or dried)
How To Do It:
Put the agave and rosemary into a small sauce pan. Stir continuously for about 5 minutes and don’t let it come to a boil. Set aside for 15 minutes or so. Enjoy!
my jerusalem kitchen 
Simple and Easy. And I imagine it could be done with any herb. Summer here I come!
Absolutely! We could all use a little summer right now…
This sounds so light and lovely! I like the idea of pairing rosemary with something syrupy sweet like agave.
It was, indeed! I hope you like it!