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Serves : makes 1 cup

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


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.

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