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
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.