At a glance
Making this fragrant spiced ginger liqueur involves caramelizing sugar and carefully adding water, then building a festive-scented syrup by simmering it with warming spices like star anise, cinnamon, and cloves. You'll add fresh ginger, citrus, and slivovitz before letting it infuse for a week or two—the longer it sits, the richer the flavor becomes.
1/6
Caramelize the sugar
Pour the sugar into a pot. Turn on the heat and warm it up until it starts to caramelize. Let it turn a lovely golden colour, stirring and keeping an eye on it so it doesn't burn. Don't crank the heat all the way up, or the sugar will scorch and turn bitter.
For this step
0/12/6
Careful, it spits!
Once it's a beautiful golden colour, carefully pour in the water. Take care not to burn yourself, as the sugar is extremely hot. And don't panic – when the cold water hits it, the caramel will seize up and harden.
For this step
0/13/6
Let the pieces dissolve
No need to 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.
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
