utorok 26. februára 2013

Gingerbread Syrup

...the best gingerbread syrup recipe...

1 Litter Water
1 kg Caster Sugar
100 g Fresh Ginger
30 Cloves
2 Vanilla Beans
6 Star Anise
6 Cinnamon Stick
Zest From One Orange
Zest from Two Lemons


In a high-sided saucepan over medium-high heat, bring all ingredients to a boil.

Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.

After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.

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