Directions
- 1Add 2 cups brown sugar to a medium saucepan and heat over medium heat, watching closely until the edges just begin to melt, about 3 to 5 minutes.
- 2As soon as the sugar starts melting, pour in 1 cup water and stir continuously until all the sugar is fully dissolved and the mixture is smooth.
- 3Add the 6 citrus peel strips, 1 cup frozen cherries, 1 cinnamon stick, 2 tsp peppercorns, fresh ginger, 1/4 tsp cardamom, 1/4 tsp cloves, and 1/4 tsp nutmeg. Stir to combine.
- 4Increase heat to medium-high and simmer, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon, about 8 to 10 minutes.
- 5Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
- 6Strain through a fine mesh sieve into a clean jar or bottle, discarding the solids. Let cool completely before using.
- 7To serve, add 1 tablespoon of syrup to a glass of ice and top with sparkling water. Stir and adjust to taste.
Ingredients
- 2 cups brown sugar
- 1 cup water
- 6 strips orange, lemon, and lime peel
- 1 cup frozen cherries
- 1 cinnamon stick
- 2 tsp whole peppercorns
- 1 small piece fresh ginger
- 0.25 tsp ground cardamom
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 tablespoon sparkling water
- ice
Equipment
medium saucepanfine mesh sievejar or bottleglass
Tips
- Don’t skip the fine mesh sieve, it keeps the syrup smooth and clean with no spice bits floating around.
- Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
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