Thousand Flavor Syrup

Serves: 2

Luisa Champlin

1 January 1970

Based on User reviews:

46

Spice

47

Sweetness

63

Sourness

38

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 cup

Sugar

2 cups

Water

1

Vanilla Pod

3

Lemon Zests (wide strips)

1

Star Anise (pod)

1 cup

Rose Petal (dried)

2 tbsps

Hibiscus Flower (dried)

1 tsp

Pink Peppercorn

1 tsp

Peppercorns (sichuan)

Directions:

1

Keep chilled

2

Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar

3

Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns

4

Let syrup sit until flavors are infused, 20–25 minutes

5

Strain through a fine-mesh sieve into a medium bowl; discard solids

6

Chill until cold, then cover

7

Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar

8

Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns

9

Let syrup sit until flavors are infused, 20–25 minutes

10

Strain through a fine-mesh sieve into a medium bowl; discard solids

11

Chill until cold, then cover

12

Do Ahead Syrup can be made 4 days ahead

13

Syrup can be made 4 days ahead

14

Keep chilled