+
5 (1)

Sauces and Condiments

Sephardi syrup

Sephardi syrup

When I married into a Yemenite family in Israel more than 40 years ago, it raised some eyebrows. Since my family was of Polish and Russian origin, I was embracing a different culture, including foods that were unlike the Ashkenazi ... Read more

Total time: 10 minutes plus chilling time | Serves 8
  • 2 cups water
  • 1/4 cup honey
  • 6 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 4 pinches of ground cloves
  • 2 tablespoons orange juice
  • 2 teaspoons finely grated orange zest

Step 1In a medium saucepan, combine the water, honey, sugar, cinnamon, ginger and cloves. Cook over medium heat, stirring to dissolve the sugar and to blend in the honey and spices.

Step 2Bring to a boil. Add the orange juice, reduce the heat to a simmer and continue to cook for 2 minutes. Remove from the heat and stir in the grated orange zest. Pour into a bowl and cool. Refrigerate until well chilled, at least 2 hours.


HAVE YOU TRIED


Blood orange and olive salad
Blood orange and olive salad

Lazy Ox Canteen's rice pudding
Lazy Ox Canteen's rice pudding

Perfect baked polenta
Perfect baked polenta

Egg salad sandwich with dill
Egg salad sandwich with dill

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Salsa verde
Spicy quick-pickled okra
Sweet, aromatic soy sauce (fu zhi jiang you)
Cucumber namul