- Makes 500ml of syrup
- Prep time:
- 10 minutes
- Cooking time:
- 30 minutes
- Level of Difficulty:
|2 spikes long pepper|
|1 cinnamon stick (around 5 cm)|
|½ tonka bean|
|1 litre natural apple juice|
|100 gr brown sugar|
|3 cm fresh ginger (sliced)|
|zest of 1 organic lemon|
|2 tbsp hibiscus flowers|
|chilled apple cider or Riesling champagne|
|tinned apple slices|
Long pepper and tonka bean stockists can be found at http://www.herbies.com.au/.
This stunning recipe is simple and can be prepared in advance so you don’t have to keep your guests waiting.
Grind the long pepper spikes coarsely before you put them together with the cinnamon stick and half a tonka bean in a pot.
Add apple juice, sugar, sliced ginger, lemon zest and hibiscus flowers and allow to boil up.
Reduce the liquid to 50% at low heat for half an hour.
Pour the syrup through a fine sieve into a sterilized bottle. Cool down and close the bottle.
Serve two tablespoons of apple syrup with three apple slices in a glass of apple cider or Riesling champagne.
Keep refrigerated and use within a month.