Grappa syrup with lemon and cinnamon is a very fragrant solution used for preserving fresh or dried fruit.
It is a delicate syrup, not very alcoholic, made from water, sugar, and grappa, flavored with cinnamon and lemon peels, an infusion that releases an intoxicating aroma throughout the house.
I prepared it for preserving dried figs and chestnuts to enjoy this Christmas, it’s truly excellent, you can’t imagine the fragrance this solution releases.
Preparing grappa syrup is very simple, just slowly bring the ingredients to a boil, reduce the liquid a bit to make it syrupy, and let it cool and infuse before using it.
Prepare it for your Christmas preserves; if you have some dried figs from this summer and shelled chestnuts, put them in jars covered with this liquid, so you’ll bring to the table many delicacies perfect even as homemade gifts at Christmas!
TRY THESE RECIPES TOO
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grappa Syrup with Lemon and Cinnamon
- 2 cups water
- 2 1/2 cups sugar
- 3/4 cup grappa
- Half lemon juice
- 1 lemon peel
- 1 cinnamon stick
Tools
- Stovetop
- Pot
- Strainer
- Glass Bottle
Preparation for Grappa Syrup with Lemon and Cinnamon
In a pot, pour the water with the sugar, turn on the stove, stir and dissolve the sugar.
Add the lemon juice and peel; make sure to use an organic lemon.Also add the grappa and the cinnamon stick, bring to a boil, then lower the heat and continue boiling for about 10 minutes, on low heat.
Turn off the stove when the syrup is slightly thickened.Let everything cool and macerate for at least 2-3 hours; with the infusion, the cinnamon and peels release more fragrances to the syrup.
Strain with a strainer to remove the peels, pour into a bottle waiting to be used.
Here are the syruped figs and chestnuts.
Tips and Variations
The grappa syrup can also be flavored with orange peels, or if you prefer, with star anise.
The syrup should be sealed and well stored in a pre-sterilized glass bottle.
