This highly perfumed syrup, which Sally Schneider first tasted at restaurant L'Archestrate, is like an essence of exotic flowers.
Plus: More Dessert Recipes and Tips
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 It
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.
Mango, pineapple, papaya and passion fruit.
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