Cinnamon Clove Syrup Recipes

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

CINNAMON CLOVE SYRUP

Steps:

• Bring the first 6 ingredients to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer until syrup is reduced to 3/4 cup, about 25 minutes.  Cool, strain into a small bowl, add rum and stir to blend. Refrigerate until cold, at least one hour. (Syrup can be prepared 2 days in advance, keep refrigerated)

CINNAMON SYRUP

Steps:

• Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

CINNAMON SIMPLE SYRUP

Steps:

• In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

CINNAMON-CLOVE SYRUP

Steps:

• 1 Combine the sugar, water, cinnamon stick and cloves in a small saucepan over high heat
• 2 Bring to a boil, stirring to dissolve the sugar, then reduce the heat to low and cook for 10 minutes
• 3 Remove from the heat; discard the cinnamon and clove (strain through cheesecloth if using ground cloves)
• 4 Transfer to a container with a tight-fitting lid; cool to room temperature before storing

HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP

Steps:

• Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
• Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.