Pear & Ginger Syrup

Makes: Approximately 2 cups of syrup.

I used a large Korean pear for this recipe, but if you can’t find one of those, just sub in 2 regular pears.

Ingredients

• 1/2 cup Cocchi Americano

• 1 Korean pear, diced

• 3-4” ginger knob

• 1/2 tsp liquid juniper extract

• 1 key lime, juiced

• 4 tbsp white granulated sugar

• 1/2 cup water

Method

1. Add all the ingredients to a large cookpot. Cook on medium heat while stirring continuously and bring the mixture to a simmer. Increase heat to high and bring the mixture to a rolling boil for a minute. Keep stirring to prevent the pear pieces from sticking to the bottom of the pot.

2. Reduce heat to medium again and continue to simmer for 20-25 minutes till the pear has completely turned mushy.

3. Let the mixture cool down fully. Using a vegetable masher, mash down all the pear pieces till the mixture resembles a pulp. Strain using a sieve, to separate the syrup from the pulp. Store in a glass bottle and refrigerate for use for upto 6 weeks.