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Categories:
ginger cinnamon stick whole allspice berries whole black peppercorns nutmegs whole cloves water white sugar honey
Viewed: 54 - Published at: 4 years agoIngredients
- 1 cup thinly sliced ginger
- 24 (1 inch) pieces cinnamon stick
- 2 teaspoons whole allspice berries
- 2 teaspoons whole black peppercorns
- 2 whole nutmegs, coarsely chopped
- 1 1/2 teaspoons whole cloves
- 3 quarts water, plus more as needed
- 6 cups white sugar
- 1/2 cup honey
Method
- Place ginger, cinnamon sticks, allspice, peppercorns, nutmeg, and cloves together in a cheesecloth pouch or a large tea bag infuser.
- Combine water and spice bag in a large pot; bring to a boil. Boil, adding more water as necessary as water evaporates, until flavors are blended and 6 to 8 cups of liquid remain, about 45 minutes. Remove spice bag; when cool enough to handle, squeeze any excess liquid back into the pot.
- Stir sugar and honey into spiced water; continue boiling until desired syrup consistency is reached, 1 to 2 hours. Transfer to clean bottles or jars to store.