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Title: Miel Aux Trefles ( Cloverleaf Honey)
Categories: Ethnic, Sauces
Yield: 1 servings
2 c White sugar 2 c Clover blossoms
1 c -Water 5 Wild roses
"Honey was often made with cloves and wild roses boiled in sugar."
Boil the sugar until the sugar has dissolved. Add the clover and roses and
let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and
strain the syrup through a cheesecloth or fine meshed strainer. Bring the
syrup to a boil and simmer for 10 minutes. Pour the honey into jars, and
store in a cool, dark place.
SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau
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