A Christmas Potpourri - Victoria Magazine Recipe
Yield: 6 CupsRecipe by luhu.jp
Ingredients:
3 cup: Fresh juniper sprigs with berries,
2 cup: Red rosebuds,
1 cup: Bay leaves,
1/4 cup: Cinnamon chips,
2 tbsp: Cloves,
10 Drops: rose oil,
3 Drops: pine oil,
6 Drops: cinnamon oil,
1 tbsp: Orrisroot chips,
5: Whole dried rose blossoms,
3: Three-inch cinnamon sticks,
20: Assorted pinecones, painted gold
Directions:
Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and
cones in a big ceramic bowl. In a separate dish, mix the oils with the
orrisroot. Stir this mixture into the first one and put into a closed
container to mellow for a few weeks, stirring occasionally. Place the
potpourri in a dish and scatter the roses blossoms and cinnamon
sticks on top.
Victoria/December/90 Scanned & fixed by DP and GG
Source from luhu.jp
cones in a big ceramic bowl. In a separate dish, mix the oils with the
orrisroot. Stir this mixture into the first one and put into a closed
container to mellow for a few weeks, stirring occasionally. Place the
potpourri in a dish and scatter the roses blossoms and cinnamon
sticks on top.
Victoria/December/90 Scanned & fixed by DP and GG
Source from luhu.jp