Five-Spice Syrup


  • 1 tsp whole peppercorns
  • 1 tsp star anise
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 tsp whole fennel seed
  • 1 piece fresh ginger peeled
  • 1 cup water
  • 1 cup granulated sugar


  1. Toast peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute.
  2. Add cinnamon stick, ginger, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil.
  3. Cover and remove from heat. Let rest for 2 hours.
  4. Strain into an airtight container. Five-spice syrup lasts up to 2 weeks in the fridge.

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