Spiced Apple Core Syrup for Cocktails & Mocktails
Turn apple cores into a fragrant, zero-waste syrup with cardamom and ginger, perfect for sweetening drinks.
- Prep5 min
- Cook35 min
- Total40 min
- DifficultyEasy
- Servings16
This simple syrup is a clever way to use up apple cores that would otherwise be thrown away. Simmered with cardamom and crystallized ginger, it develops a warm, spiced flavor that elevates cocktails and mocktails alike.
The process is straightforward: boil the cores with spices, strain, then simmer with sugar until slightly thickened. The result is a versatile sweetener that keeps in the fridge for up to a month.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the apple cores, cardamom pods, crystallized ginger, and water in a small saucepan. Bring to a boil over high heat, about 10 minutes, then continue boiling uncovered until the liquid reduces by about half, about 20 more minutes.
- Strain the mixture through a fine-mesh strainer into a medium bowl, pressing on the softened apple cores with a wooden spoon to extract any remaining liquid. Rinse out the saucepan.
- Pour the apple liquid back into the saucepan (you should have about 1 cup). Add the sugar and return to the stove over medium-high heat. Bring to a simmer and cook, stirring, until the sugar dissolves and the liquid thickens slightly but is still pourable, about 5 minutes.
- Let the syrup cool in the pan for about 30 minutes. Transfer to a sealed glass jar and store in the refrigerator for up to 1 month.
💡 Tips
- Use organic apples if possible, as the cores may contain pesticide residues.
- If you don't have crystallized ginger, you can use fresh ginger, but adjust the quantity to taste.
- The syrup is great in sparkling water, tea, or your favorite cocktail.
Inspired by a recipe from Simply Recipes