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Cinnamon Clove Syrup
Adapted from the Bon Appetit Cookbook by Barbara Fairchid (2006)
Submitted by: anonymous from Milwaukee, WI
Yield: 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)
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More About This Recipe
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.
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I am interested in making the Cinnamon, Clove Syrup. Your recipe sounds wonderful, especially for ice cream. The ingredient list does not list rum but the directions do mention rum. If I need rum, how much? What kind, meaning dark, golden, etc. I am looking forward to your response.
Thank you. I know this is not a review, but I am hoping to review as soon as I make it.
I’ve NEVER made it and NEVER will! 1 cup of SUGAR?!?!,
you’ve got to be kidding!! Do you know that sugar is fuel
for CANCER….Read the book “Primal Body, Primal Mind,”
and YOU decide.
Stan N
This is a simple syrup and it’s used a little at a time as a sweetener for things such as lemonade or adding to a cocktail, iced tea, etc. to add another interesting layer of flavor.
The other commenter apparently doesn’t understand what syrup is made out of. Of course it’s sugar, you moron! In any case, this is quite nice.