- 1/2 pound dark brown sugar or piloncillo (see Note)
- 1 cup water
- One 4-inch cinnamon stick
- Finely grated zest of 1 lime
- Pinch of salt
- Combine all the ingredients in a small saucepan and bring to a boil over high heat. Boil until thick and syrupy, about 15 minutes. Strain the brown sugar syrup into a heatproof bowl and cool.
The syrup can be refrigerated for up to 1 week.
Piloncillo, unrefined brown sugar that is typically used in Latin desserts, is also known as brown loaf sugar because it is sold in cone-shaped pieces. It is available at Latin markets.