Citrusspicesyrup Recipes

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

GINGER SPICE SYRUP

Steps:

• Bring ingredients to a boil on medium high heat, stirring often until the sugar dissolves.
• Reduce heat and simmer 10 minutes.
• Remove from heat. Cover and let sit about 1 hour to steep.
• Strain syrup into a small pitcher; discard the solids in a strainer.
• Cover and chill in refrigerator until syrup is cold, about 3 hours.
• May be made up to 1 week ahead. Keep refrigerated until using.
• Enjoy!

CITRUS SPICE SYRUP

Steps:

• Bring ingredients to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep 1 hour. Strain syrup into small pitcher; discard solids in strainer. Cover and refrigerate syrup until cold, about 3 hours. (Can be made 1 week ahead. Keep chilled.)

D.I.Y. DRINKS BAR

Steps:

• 1. Place 2 tablespoons diced fruit, 1 tablespoon citrus fruit, and some herb leaves in a glass.
• 2. Crush with a spoon or muddler.
• 3. Add 2 tablespoons syrup, or to taste.
• 4. Fill glass with crushed ice.
• 5. Mix in spirits.
• 6. Top with sparkling water or club soda.
• Pineapple, lemon, mint, citrus syrup, vodka
• Mango, lime, ginger syrup, gin
• Watermelon, orange, rum
• Kiwi, grapefruit, tequila

CITRUS SPICE SYRUP

Steps:

• Bring ingredients to a boil on medium high heat, stirring constantly until the sugar dissolves.
• Reduce the heat and simmer about 10 minutes.
• Remove from the heat and cover. Let steep about 1 hour.
• Strain the syrup into a small pitcher; discard the solids in a strainer.
• Cover and chill in refrigerator until cold, about 3 hours.
• May be made up to a week ahead. Keep chilled.