Get in the autumn spirit with this chrysanthemum-forward syrup—a delight in cocktails and mocktails, but also excellent drizzled on yogurt, incorporated into baking and plenty more options.
Ingredients (makes about 1 cup syrup):
- 2 Tbsp Ku Cha Chrysanthemum Green Tea
- 1 cup hot water (just off the boil, ~200°F / 93°C)
- 1 cup sugar (white sugar keeps it light; honey or rock sugar for more depth)
Instructions:
- Brew double strength tea. Steep the tea in the hot water for 6–8 minutes. You want a bold, concentrated infusion.
- Strain. Remove tea leaves/flowers. You should have about 1 cup of brewed tea.
- Add sugar. Pour the tea into a small saucepan. Stir in 1 cup sugar.
- Simmer. Warm over medium heat, stirring until sugar dissolves. Let it bubble gently for 5–7 minutes until it thickens slightly into a syrupy consistency.
- Cool & store. Let cool, then transfer to a clean glass jar or bottle. Keep refrigerated for up to 2 weeks.
How to use it
- Over food: Drizzle on pancakes, waffles or yogurt. It’s floral, lightly minty (thanks to the blend), and adds a harvest-moon vibe to simple foods.
- Sweetener: Stir into iced tea, lemonade or sparkling water instead of plain sugar.
- Cocktails: Use it as a botanical sweetener.