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Cooking
Fragrant Spiced Ginger Liqueur with Orange
· 1 servings
Caramelize the sugar
Pour the sugar into a saucepan. Turn on the heat and let it melt until it starts to caramelize — a nice golden colour. Keep an eye on it and stir so it doesn't burn. Don't turn the heat up too high, or the sugar will scorch and turn bitter.
Careful, it spits!
Once it's a beautiful golden colour, carefully pour in the water. Be careful not to burn yourself — the caramel is extremely hot. And don't panic: when the cold water hits it, the caramel will harden up.
Let the pieces dissolve
Don't worry, though — heat it over medium heat and gradually break up the hardened 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, stir the spices into the syrup. Let it simmer for about ten more minutes, until it releases its full aroma and gives the ginger liqueur that lovely Christmas fragrance.
Pour in the slivovitz
Turn off the heat and add the oranges and lemons, thoroughly washed and sliced, to the pan. Peel and grate the ginger, then add it in too. Finally, pour in the slivovitz and stir well.
Leave to cool and infuse
Put the fragrant mixture somewhere cool — the fridge or 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 pan and pour into bottles. Pick some nice-looking bottles that will really show the liqueur off.