Pumpkin spice syrup
If I had to choose just one thing that evokes autumn, I'd definitely choose squash. With its comforting flavor, varied shapes and distinctive colors, it perfectly embodies the sweetness that characterizes this time of year. I'm used to eating it in soup, and I wanted to try a slightly different version this time. This deliciously sweet and spicy pumpkin syrup is perfect for flavoring all kinds of hot or cold drinks, porridge, pancakes or even ice cream. In short, here's the perfect recipe to add a touch of autumn to any occasion.
Ingredients
500g. finely diced squash
150g. brown sugar
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground aniseed
2 dl. water
Preparation
Cook the pumpkin cubes in about 2 liters of water for 20 minutes, until the flesh is tender. Blend the pieces with 2 dl of cooking water. Pour the pumpkin juice into a saucepan, add all the spices and sugar, then stir and boil. Allow to cool. Pour the filtered syrup into a glass bottle. Store in the fridge for several weeks.
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