Spiced Clementine Syrup Recipes

Steps:

• In a large pan with a heavy bottom, combine clementine juice with other ingredients by stirring gently. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat, strain the liquid (discard the solids) and allow to cool before making the punch.

Steps:

• Bring water, sugar, and cinnamon to a simmer in a small saucepan. Cook until sugar dissolves, about 1 minute.
• Arrange clementines in a large bowl. Pour warm syrup over top, and let stand for at least 30 minutes.
• Divide clementines and syrup among 4 bowls.

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

Steps:

• Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice, stir to chill, and serve.

Steps:

• Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
• Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
• Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

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.

Steps:

• Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins.
• Remove from the heat and leave to cool, then strain the syrup into small bottles.