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.
2Add 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.
3Add 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.
4As 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.
5As 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.
6As 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.
7Add 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.
8Add 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.
9Add 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.
10Increase 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.
11Increase 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.
12Increase 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.
13Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
14Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
15Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
16Strain through a fine mesh sieve into a clean jar or bottle, discarding the solids. Let cool completely before using.
17Strain through a fine mesh sieve into a clean jar or bottle, discarding the solids. Let cool completely before using.
18Strain through a fine mesh sieve into a clean jar or bottle, discarding the solids. Let cool completely before using.
19To serve, add 1 tablespoon of syrup to a glass of ice and top with sparkling water. Stir and adjust to taste.
20To serve, add 1 tablespoon of syrup to a glass of ice and top with sparkling water. Stir and adjust to taste.
21To 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
2 cups brown sugar
2 cups brown sugar
1 cup water
1 cup water
1 cup water
6 strips orange, lemon, and lime peel
6 strips orange, lemon, and lime peel
6 strips orange, lemon, and lime peel
1 cup frozen cherries
1 cup frozen cherries
1 cup frozen cherries
1 cinnamon stick
1 cinnamon stick
1 cinnamon stick
2 tsp whole peppercorns
2 tsp whole peppercorns
2 tsp whole peppercorns
1 small piece fresh ginger
1 small piece fresh ginger
1 small piece fresh ginger
0.25 tsp ground cardamom
0.25 tsp ground cardamom
0.25 tsp ground cardamom
0.25 tsp ground cloves
0.25 tsp ground cloves
0.25 tsp ground cloves
0.25 tsp ground nutmeg
0.25 tsp ground nutmeg
0.25 tsp ground nutmeg
1 tablespoon sparkling water
1 tablespoon sparkling water
1 tablespoon sparkling water
ice
ice
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.