Cinnamon Clove Syrup Recipe

Cinnamon Clove Syrup Notes

Adapted from the Bon Appetit Cookbook by Barbara Fairchid (2006)

Ingredients

• 2 Cups Water
• 1 Cup Sugar
• 1 Piece 1-1/2 inch Fresh Ginger
• 3 Whole Cloves
• 1 Stick Ceylon True Cinnamon
• 1 Teaspoon Whole Tellicherry peppercorns

Serves / Yields

about 1 cup

Preparation Instructions

Bring the first 6 ingredients to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer until syrup is reduced to 3/4 cup, about 25 minutes. Cool, strain into a small bowl, add rum and stir to blend. Refrigerate until cold, at least one hour. (Syrup can be prepared 2 days in advance, keep refrigerated)

Helpful Hints

Serve over fresh melon or ice-cream for a cool dessert on a summer evening.

For vegan syrup, use beet sugar or evaporated cane juice.