Cinnamon pepper syrup
Ingredients:
- 500 ml brown (preferably demerara) sugar
- 2 cinnamon sticks
- 10 cloves, cracked
- 10 black peppercorns, cracked
Add all the spices to 250 ml of boiling water. Simmer for 15 minutes, then add the sugar and remove from heat. Let sit 2 hrs to further steep & cool, then strain through a fine sieve (a tea strainer works well, or use cheesecloth) and store in the fridge. Lasts two weeks. (This recipe makes about half a litre of syrup.)
Chinese five-spice syrup
Ingredients:
- 1 teaspoon Chinese five-spice powder
- 500 ml brown (preferably demerara) sugar
Add the five-spice powder to 250 ml of boiling water. Simmer for 5 minutes, then add the sugar and remove from heat. Let sit 2 hrs to further steep & cool, then strain through a fine sieve (a tea strainer works well, or use cheesecloth) and store in the fridge. Lasts two weeks. (This recipe makes about half a litre of syrup.)
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