Equipment
Ingredients
Syrup Base
- 250 ml dry white wine
- 150 g granulated sugar
Aromatics
- 5 g grains of paradise, whole seeds
- 10 g fresh rosemary, whole sprigs
- 1 g kosher salt
Nutrition (per serving)
Method
Place the grains of paradise into a mortar and pestle. Coarsely crush the seeds to release their volatile oils.
In a small saucepan, combine the dry white wine, granulated sugar, crushed grains of paradise, fresh rosemary sprigs, and salt.
Place the saucepan over medium-high heat. Bring the mixture to a gentle boil, stirring occasionally just until the sugar has completely dissolved.
Turn the heat down to low. Simmer gently without stirring for 15 to 20 minutes, or until the liquid has reduced by about half and developed a syrupy consistency.
Remove the saucepan from the heat. Allow the syrup to rest and steep for 10 minutes to deepen the rosemary and spice infusion.
Pour the syrup through a fine mesh strainer into a clean glass jar, discarding the solid rosemary and crushed grains. Allow to cool completely to room temperature before sealing.
Chef's Notes
- Grains of paradise provide a beautiful peppery bite with underlying hints of cardamom, jasmine, and citrus. Standard black pepper lacks this floral complexity, so seek out the real spice for the best result.
- The acidity of the white wine is crucial to balance the sugar. Choose a crisp, unoaked wine like a New Zealand Sauvignon Blanc to complement the herbaceous rosemary.
- This syrup is incredibly versatile. It functions beautifully as a glaze for roasted carrots, a finishing drizzle for seared pork chops, or even a sweetener for gin-based cocktails.
Storage
Refrigerator: 1 month — Store in an airtight glass jar or bottle.
