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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.

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  1. 1 1/2 cups water
  2. 3 tablespoons sugar
  3. 4 strips of lemon zest
  4. 3 strips of lime zest
  5. 3 coriander seeds
  6. 2 thin slices of fresh ginger
  7. 1 whole clove
  8. 1 sprig of mint
  9. 1/2 vanilla bean, split lengthwise
  10. 1 tablespoon fresh lime juice
  1. 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.
One-Quarter Cup Calories 40 kcal, Carbohydrate 10 gm.
Serve With
Mango, pineapple, papaya and passion fruit.