This deliciously versatile recipe is courtesy of one of our own: Casey, from The Tea Centre Canberra.
This sweet and subtly spiced syrup can be used in all kinds of ways. Drizzle over ice cream or frozen yoghurt for a delectable dessert. Put a few tablespoons into your favourite cocktail for a Caribbean twist. Or of course pour some into a jug with your choice of fresh fruits, dilute with water, and enjoy as a refreshing summer beverage!
8 teaspoons of The Tea Centre’s Egyptian Red
2 cups of water
1 cup of sugar
1 star anise
1 cinnamon stick
The peel and juice of half a lemon
- Put all ingredients in a small saucepan and bring to a simmer for 15 minutes.
- Turn off the heat and allow to steep for a further 5-10 minutes.
- Strain the liquid into a sterilised jar and sit uncovered until completely cool. Discard the leaves, spices and lemon peel.
- Close the jar and place in the fridge for storage. (Can keep in the fridge for up to a year)