At a glance
You'll be crafting a festive ginger liqueur by carefully caramelizing sugar, combining it with warming spices, fresh citrus, and slivovitz, then letting it infuse for up to two weeks. The trickiest part is handling the hot caramel when you add the water — it'll seize up and harden, but don't worry, gentle heat will dissolve it back into a fragrant syrup.
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Caramelise the sugar
Pour the sugar into a pot. Turn on the heat and let it caramelise until it turns a lovely golden colour. Keep an eye on it and stir so it doesn't burn. Don't crank the heat up all the way, or the sugar will scorch and turn bitter.
For this step
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Careful, it spits!
Once the caramel is a beautiful golden colour, carefully pour in the water. Be careful not to burn yourself, as the caramel is extremely hot. And don't panic — when the cold water hits it, the caramel will seize up and harden.
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Let the pieces dissolve
Don't worry, though — just heat it over medium heat and gradually break up the caramel. The pieces will slowly dissolve into the water, creating a beautiful, fragrant syrup.
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