Anise Hyssop Sauce for Roast Lamb

3 tablespoons sugar
1/2 cup cider vinegar
1/2 water
1/2 cup coarsely chopped anise hyssop leaves and flowers

In a small saucepan combine sugar, vinegar and water.  Bring to a
boil.  Add chopped anise hyssop leaves and bring to a boil.  Turn
off heat and let steep for 1/2 hour.  Pour through a sieve, pressing
solids to extract all the liquid.  Serve with roast lamb or veal.