Post #519596 by Melintur on Wed, Mar 24, 2010 10:37 AM

Here's how I do it:

Make an Allspice 'tea' first, then strain the heck out of that and use it as your liquid in syrup making. This gets around the syrup clogging up the filter.

1. Grind your allspice berries with your favorite coffee grinder - don't get too crazy, you just want to open up the inside of the berry.
2. Put the ground mixture with water on to boil, remove from heat when you reach the boil.
3. Let steep for a few hours or more
4. Filter repeatedly in this order: Sieve/mesh, Cheesecloth, coffee filter. If you do the work to get the big and medium stuff out, the coffee filter won't clog so much.
5. use this 'tea' with 2x sugar in your regular syrup making procedure.

I use this procedure to make the syrup I add to my Pimento Dram Macerate as to get both the water soluble and alcohol soluble flavors out.