Cinnamon And Clove Simple Syrup Recipes

CINNAMON CLOVE SYRUP

Steps:

• 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)

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.

SPICED SIMPLE SYRUP

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

CINNAMON AND CLOVE SIMPLE SYRUP

Steps:

• Combine all ingredients in small saucepan and simmer 5 minutes. Let stand until room temp then strain into a glass jar. Keeps refrigerated 2 weeks.

HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP

Steps:

• Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
• Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.