1/2 cup of vermouth
4 sprigs of rosemary
1/2 teaspoon of ground cinnamon
1 tablespoon of grated ginger
1/2 teaspoon of vanilla extract
4 medium lemons, peeled and segmented
1/2 cup of vermouth
4 sprigs of rosemary
1/2 teaspoon of ground cinnamon
1 tablespoon of grated ginger
1/2 teaspoon of vanilla extract
4 medium lemons, peeled and segmented
In a saucepan, combine the vermouth, rosemary, cinnamon, and ginger
Bring to high heat, stirring constantly, until warm (about 5 minutes)
Add the vanilla and lemon and let warm again (about 6 minutes)
Remove from heat, transfer to a serving dish, and let cool (about 10 minutes)
Serve immediately.
