February 5, 2019

Sweet Strawberry Syrup & Peppermint Tea

There’s nothing like quality flavoured syrup to add some interest to your regular cup of tea. Nowadays, they are quite easy to find in the shop. Even most cafe’s recommend it as an alternative to simple sugar.

In my opinion, there’s no reason to go out of your way when you can make some on your own with what you have around. It’s simple and barely takes any time to prepare.

Today, I thought i’d try my hand at some strawberry syrup. I always have some strawberries lying around to enjoy with my morning weetabix.

The process of making flavoured syrup is just as straightforward as adding fruit or herb into classic simple syrup as you make it.

INGREDIENTS

> 2 cups caster sugar

> 2 cups water

> 250g or 1 packet fresh strawberries

Add the sugar and water into a saucepan and bring to a boil, stirring frequently until all the sugar is dissolved. This is how you make simple syrup for your bar. Once boiling, reduce the heat and add the strawberries. Stir lightly and let it simmer for 2 – 3 minutes. After this, it is up to you. Tasting is the best way to gauge how sweet it’s gotten and whether or not you want it to stay on the heat longer. I usually turn it off after 5 minutes or until the strawberries lose most of their color.

Let it cool then pour into your desired container. I got these cute bottles from Nakumatt at only 1,250 for a pair.

Now you have a thick, sweet strawberry syrup for your tea, cocktails and even on top of your favourite ice-cream.

I find that it complements peppermint tea quite well. I recommend Kericho Gold’s peppermint tea as the liquorice in it adds a nice, clean, candy-like element that makes this combination the ultimate treat for the sweet-tooth.

Remember, drinking is always fun when it’s done responsibly. Flavoured tea’s are great for entertaining guests anytime, any weather, iced or hot. They also make a great non-alcoholic option for parties, and with these flavoured syrups, everyone will want to be the designated driver.

Cheers to a sweetly satisfying tea Tuesday,

Jer

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