For when you’re craving that spicy, pimento bite, but you don’t want a headache in the morning, this super easy syrup is all you need to fit the bill. While you’re there, why not give it a spin on this seriously tasty non-alcoholic allspice cocktail.
1tbspAllspice Berries (approx ½ oz) - OR, use 1 teaspoon of pre-ground allspice powder
2cupsWhite Granulated Sugar (approx 400g)
2cupsWater (approx 473ml)
Method
Pulverize the allspice berries in a spice or coffee grinder until you have a fine powder (around 20 seconds should do). If you're using pre-ground powder then you've nothing to do at this step!
Add your ground allspice to a saucepan with the sugar and water. Bring to a boil, stirring until the sugar has dissolved and the water has turned brown and clear (making a 1:1 simple syrup).
Lower the heat, cover the saucepan and simmer gently for 2-3 minutes.
Remove the pan from the heat, keep it covered and allow the mixture to steep for 45 minutes.
Strain your infusion through cheesecloth (or muslin) to remove the ground allspice powder and then decant into a sterilised glass bottle.
Notes
Your syrup should keep for up to a month in the refrigerator if you used a sterilised bottle. But if you want to extend its shelf life for another month or so, add in an ounce of 80 proof / 40% ABV vodka - just remember to keep it away from the kids!If you're looking to add more complexity to the flavor profile, try using demerara or turbinado sugar for an extra layer of molasses. The addition of 1-2 cinnamon sticks, 3-6 cloves and half a nutmeg will punch the flavor up a notch or two. Make sure you grind them all at the start along with the allspice and then add them into the pan with the sugar.