Prep 15 mins
Cook 30 mins
Serve with roast lamb or veal.
- 3 tablespoons powdered sugar
- 1⁄2 cup cider vinegar
- 1⁄2 cup water
- 1⁄2 cup anise hyssop, leaves and florets coarsely chopped
- In a small saucepan combine sugar, vinegar and water.
- Bring to a boil and add the chopped herb and boil very briefly.
- Remove from heat and allow to steep for 30 minutes.
- Pour through a strainer, pressing against the pulp with a wooden spoon.