The Olive and the Caper: Adventures in Greek Cooking
Clove and Orange Liqueur Syrup
Page 512
Cuisine: Greek | Course Type: Desserts
(1 review)
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Recipe Review
Peckish Sister from Central, FL
This syrup is not cloyingly sweet like some of the syrups largely made with honey. It cooks for 15 minutes to thicken and reduce. I used a Spanish orange liqueur. The clove and cinnamon taste too strong in the syrup when tasted by itself. But when poured on the custard semolina custard pie, it tastes just right.
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