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Cooking
Fragrant Spiced Ginger Liqueur with Orange
· 1 servings
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.
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.
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.
Add the spices and simmer
Once all the caramel has dissolved, add the spices to the syrup. Let it simmer for about ten more minutes, until it develops a wonderful aroma and gives the ginger liqueur that Christmassy scent.
Pour in the slivovitz
Turn off the heat and add the oranges and lemons, thoroughly washed and sliced, to the pot. Peel and grate the ginger, then add it in as well. Finally, pour in the slivovitz and stir everything thoroughly.
Leave to cool and infuse
Put the fragrant mixture somewhere cool, in the fridge or in a pantry. The liqueur will be ready in a week, but leaving it for 14 days won't hurt at all — it'll only get better. After that time, strain the contents of the pot and pour into bottles. Choose nice bottles that will show the liqueur off well.