Lemon Rosemary Sauce

2 cups diluted chicken broth

1 cup Sugarlands Lemondrop Moonshine

Zest of 1 lemon

1 T. lemon juice

3/4 cup sugar

1 T. rosemary, chopped

1/4 c. cornstarch

1/4 c. water

Mix together in a saucepan, the broth and moonshine. Stir well. Add the lemon zest and juice, sugar and rosemary. Bring to a boil. Blend in the cornstarch and water, add slowly to mixture and cook until it thickens. Adjust for tartness or sweetness.

Use the sauce for grilled cheese with chicken; or on grilled chicken or fish.

Presented by Kim Wilcox, It's All So Yummy Cafe

Date: 6/5/2014


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