EXPLORE:

Winter Spice Syrup

Winter Spice Syrup

Gluten-Free

16 - 17 Servings, 52 Calories/Serving

40 – 45 Minutes

Sun Basket’s Project Manager for Content, Christina Stork, is a living, breathing episode of Portlandia (minus the unbearable smugness). She knits ponchos (in fact she wrote a book about them), makes ceramic mugs and planters, and crochets rag rugs. She raises ducks in her backyard and brews kombucha in her kitchen. Did we mention that she's also a DJ and an amateur mixologist? (You want her at your party.) This Thanksgiving, she's mixing up a batch of winter spice syrup. Christina uses it as a base for cocktails, a flavoring for cookies (in place of vanilla extract), and she drizzles it on cakes and over ice cream. It's her secret weapon—from brunch to dessert to drinks. And when she's a guest, guess what she brings as a gift?

In your bag

  • 1¼ cups sugar
  • 1¼ cups water
  • 2 cinnamon sticks
  • 9 to 11 whole cloves
  • 2 cardamom pods - cracked
  • 2 star anise pods
  • 1 teaspoon allspice berries
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons orange peel
  • ½-inch piece fresh ginger - thinly sliced
  • 1 vanilla bean - split
  • 1 teaspoon orange flower water

Nutrition per serving

Instructions

1

Make the base; steep the aromatics

In a small pot, combine the sugar and the water. Bring to a simmer, stirring occasionally to dissolve the sugar, about 10 minutes. Add the cinnamon sticks, cloves, cardamom pods, star anise, allspice berries, peppercorns, orange peel, and ginger. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat, add the vanilla bean halves, and let cool to room temperature, 15 to 20 minutes.

2

Strain & Bottle

Using a fine-mesh strainer, strain the syrup into a pitcher or glass measuring cup. Stir in the orange flower water. Using the funnel, pour into a clean bottle with a cork stopper or tight fitting lid. Refrigerate for up to 2 weeks.