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

Food & Wine
September 1997

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Recipe Summary test

Yield:
makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

One-Quarter Cup

Calories 40 kcal, Carbohydrate 10 gm.

Serve With

Mango, pineapple, papaya and passion fruit.

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