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
How to Make It
Step
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.
Notes
One-Quarter Cup Calories 40 kcal, Carbohydrate 10 gm.
Serve With
Mango, pineapple, papaya and passion fruit.
