Cinnamon Clove Syrup Recipe
Cinnamon Clove Syrup Notes
Adapted from the Bon Appetit Cookbook by Barbara Fairchid (2006)
- 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
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)
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.