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Blackberry-Rosemary Syrup

When my weekend breakfast routine gets boring, I look for ways to put new twists on old favorite recipes.  A stand-by at my house is french toast, but the same old battered bread and maple syrup feels ho-hum when you’re eating it for the millionth time.  This morning, I jazzed it up by mixing my usual maple syrup with a handful of crushed blackberries.  Bringing this maple-berry concoction to a boil on the stove-top, I added a sprig of fresh rosemary and let it steep.  When the french toast was ready, I pulled out the rosemary sprig and drizzled on the blackberry-rosemary syrup.  Delicious!  And I think it would be just as good on pancakes.

30 Seconds to Tasteblogrosemary
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