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Ingredientes
- 3 c. Fresh juniper sprigs with berries
- 2 c. Red rosebuds
- 1 c. Bay leaves
- 1/4 c. Cinnamon chips
- 2 Tbsp. Cloves
- 10 dsh rose oil
- 3 dsh pine oil
- 6 dsh cinnamon oil
- 1 Tbsp. Orrisroot chips
- 5 whl dry rose blossoms
- 3 x Three-inch cinnamon sticks
- 20 x Assorted pinecones, painted gold
Direcciones
- 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 mix 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 6 servings | |
| Calories 7 | |
| Calories from Fat 4 | 57% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.35g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.05g | 0% |
| Protein 0.13g | 0% |
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