A SIMPLE SYRUP - WITH A SPICED TWIST

A haze of golden light, bushels of orchard fruits, and old, cozy woolens. Settle into fall with one of our favorite spiced syrups. A delicious addition to bourbon cocktails, fruit cakes, rice pudding and, of course, tea. Enjoy!

SMOKEY TEA AND PERSIMMON SYRUP

2  cups water 
1 tablespoon of No. 54 Gypsy Caravan
1 cup sugar
1 vanilla bean, split and scraped
3 star anise
2 cinnamon sticks

8 cardamom pods
2 thick strips orange peel
few drops of lemon drops
2 persimmon, cut 1/4 inch thick round

Preparation

For the syrup:

Bring water to a boil; add the No. 54 Gypsy Caravan and steep 6-10 minutes. Strain water into a clean medium saucepan; discard tea.

Add sugar, vanilla, spices, orange peel and lemon juice to the brewed tea. Bring to a simmer over medium-high heat, stirring until sugar is dissolved. Remove from heat; cover and steep 30 minutes. Refrigerate extra syrup for up to one month. 

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