Equipment
Ingredients
Main
- 700 ml clementine juice
- 240 ml water
- 160 g brown sugar
- 1 vanilla bean, sliced lengthwise
- 2 g whole allspice
- 15 g ginger, peeled
Nutrition (per serving)
Method
Place the clementine juice, water, brown sugar, vanilla bean, allspice, and ginger into a large saucepan.
Stir the ingredients and heat over medium-high until the mixture reaches a boil at 100°C (212°F).
Lower the heat to maintain a simmer at approximately 90°C (194°F) for 20 minutes, or until the liquid thickens into a syrup; this may take up to 60 minutes depending on desired thickness.
Take the pan off the heat and pour the liquid through a fine-mesh sieve into a container, removing the solids.
Let the syrup sit until it reaches room temperature before serving or storing.
Chef's Notes
- For the most vibrant flavor, use freshly squeezed clementine juice. Bottled juice can sometimes have a duller taste.
- Don't rush the simmering process. Achieving the correct syrup consistency is key. The syrup will thicken further as it cools, so it's better to err on the side of slightly thinner than too thick.
- If you don't have whole allspice, you can substitute with 1/4 teaspoon of ground allspice, but add it in the last 10 minutes of simmering to prevent bitterness.
- Scrape the seeds from the vanilla bean into the pot along with the pod for maximum vanilla flavor infusion. Ensure the vanilla bean is split lengthwise to expose the seeds.
Storage
Refrigerator: 2 weeks — Store in a sealed glass jar.
Freezer: 3 months — Thaw in refrigerator before use.
Reheating: Warm gently in a saucepan over low heat if the syrup has crystallized.
