|Fresh rosemary sprigs||2⁄3 Cup (10.67 tbs)|
|Dry red wine/Dry white wine||2 Cup (32 tbs)|
Combine the rosemary with the wine and store, tightly sealed, in a cool, dark corner of the pantry.
Do not refrigerate.
Let stand one week, then strain through a clean filter paper.
Use for basting broiled fish or in any recipe for chicken, veal or lamb calling for a dry wine.