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