Title: Miel Aux Trefles ( Cloverleaf Honey)
Categories: Ethnic Sauce
Yield: 1 Servings

2	c	White sugar
1	c	-Water
2	c	Clover blossoms
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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