Alain Senderens's Syrup for Tropical Fruits
- SERVINGS: makes 1 cup
This highly perfumed syrup, which Sally Schneider first tasted at restaurant L'Archestrate, is like an essence of exotic flowers.
- 1 1/2 cups water
- 3 tablespoons sugar
- 4 strips of lemon zest
- 3 strips of lime zest
- 3 coriander seeds
- 2 thin slices of fresh ginger
- 1 whole clove
- 1 sprig of mint
- 1/2 vanilla bean, split lengthwise
- 1 tablespoon fresh lime juice
- In a small saucepan, combine the water and sugar. Add the citrus zests, coriander seeds, ginger, clove and mint sprig. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan. Simmer over moderate heat for 8 minutes. Cool to room temperature, then strain. Stir in the lime juice.
NotesOne-Quarter Cup Calories 40 kcal, Carbohydrate 10 gm.
Serve WithMango, pineapple, papaya and passion fruit.