Alain Senderens's Syrup for Tropical Fruits

This highly perfumed syrup, which Sally Schneider first tasted at restaurant L'Archestrate, is like an essence of exotic flowers.

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  • Servings: makes 1 cup
KEY: Well-Being, Desserts, Sauces & Condiments, Fast, Healthy, Make Ahead

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  • 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

How to make this recipe

  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.

Published September 1997

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