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White Wine Syrup

Holiday 2018
F201806046.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

This versatile syrup gets a little piquancy from fragrant, spicy pink peppercorns, while the citrus zest adds lovely flavour and an apricot hue.

2 cups (500 mL) Sauvignon Blanc or other dry white wine
1 cup (250 mL) granulated sugar
Zest of 1 lemon
Zest of 1 navel orange
2 tbsp (30 mL) pink peppercorns, lightly crushed

1. In a small saucepan, combine wine, sugar, lemon zest, orange zest and peppercorns. Cook over medium heat for 2 minutes to dissolve sugar, then simmer over low heat for 15 minutes to infuse flavours.

2. Increase heat to medium-high and reduce liquid to ¾ cup (175 mL).

3. Carefully strain liquid and let cool. Refrigerate until ready to use, and serve warm or at room temperature. Keeps in refrigerator for 2 weeks.

Makes about ¾ cup (175 mL)

F201806046.jpg
food and drink

White Wine Syrup

Holiday 2018

BY: Tonia Wilson-Vuksanovic

This versatile syrup gets a little piquancy from fragrant, spicy pink peppercorns, while the citrus zest adds lovely flavour and an apricot hue.

2 cups (500 mL) Sauvignon Blanc or other dry white wine
1 cup (250 mL) granulated sugar
Zest of 1 lemon
Zest of 1 navel orange
2 tbsp (30 mL) pink peppercorns, lightly crushed

1. In a small saucepan, combine wine, sugar, lemon zest, orange zest and peppercorns. Cook over medium heat for 2 minutes to dissolve sugar, then simmer over low heat for 15 minutes to infuse flavours.

2. Increase heat to medium-high and reduce liquid to ¾ cup (175 mL).

3. Carefully strain liquid and let cool. Refrigerate until ready to use, and serve warm or at room temperature. Keeps in refrigerator for 2 weeks.

Makes about ¾ cup (175 mL)

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