Wine Gum with Rosemary

For the wine gum with rosemary, first wash and dry rosemary. Pluck off the needles. Heat the wine, agave syrup, lime syrup and rosemary needles in a pot with a lid. After boiling without heat, let steep for about half an hour (longer for more intense flavor).

Strain and stir in citric acid and agar agar. Bring back to a boil and simmer over low heat for about 4 minutes. Strain again.

Mix pectin with sugar first, then return to a boil while stirring with remaining mixture. Simmer for another minute or so. Let cool a bit before pouring into ramekins. Place in the refrigerator for at least 3 hours. Then carefully release from the ramekins, remove the starch and allow the wine gum with rosemary to set completely.

Preparation Tip:

Other herbs can also be used for the wine gum.

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