Today, we look at how to make nutmeg syrup at home.
Nutmegs are plentiful on Grenada. They were originally imported from the Banda Islands of the Moluccas in Asia in 1843. They took to the climate and soil particularly well. Thought to have first been planted on the Belvidere Estate, there were over 100,000 lbs of spice (including cinnamon, vloce and black pepper) left the island in 1881.
Although nutmeg is still used around the world, it has not been so fashionable in recent times as when it was more expensive than gold. It is used beyond culinary purposes and added to rum, used as a medicinal potion and used for essential oil.
In Grenada, there are still many trees producing and processing the spice. You can visit the Gouyave Processing Plant to watch how it’s prepared for export. See our tours here.
Nutmeg Syrup is a hotel favourite
Nutmeg syrup is a sweet syrup that has been infused with nutmeg. It’s an ‘institution’ on Grenada and one of those things that most visitors want to take back home with them. There’s only one problem with doing this – it’s so good, it runs out fast!
When it comes to Petite Anse, our kitchen buys it and they make their own. Yes, it’s really that special here at Petite Anse.
If you love nutmeg, then you’re in for a pleasant surprise. If you can make your own at home, then you’re not going to run out…
It can be used on pancakes, waffles with bananas, ice cream or yoghurt. The nutmeg flavour can only be described as delicious and you can even use it on toast with butter, to create a snack or breakfast that tastes a little like French toast.
So how do you go about making nutmeg syrup at home? Well, we are about to find out.
Make Nutmeg Syrup
½ lb brown sugar
2 nutmegs cut in half (you don’t need to grate, even if there is an image above with gratings)
Add everything to the pan and allow it to simmer for 30 minutes. You’ll know it’s ready when it will coat the back of a spoon. You don’t want to allow it to simmer for so long that it turns into a hard brittle mixture that looks like it should be candy. You’re looking for small bubbles, not a boil. Catch it before it turns and you’ll be in heaven with this delicious – lip-smacking good nutmeg syrup sauce.
Now put into a squeezy bottle or a jug and keep it in the fridge. Some people opt to leave the nutmegs in the sauce as they continue to add flavour during storage and they add to the visual appeal.
Who knew it was so easy to make nutmeg syrup? Leave a comment below with how you got on.