Preparation:

In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add chopped anise hyssop leaves and bring to a boil.

Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast lamb or veal.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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