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Ingredients

+

Method:

  • Water 500 ml
  • Castor sugar 500 g
  • Honey 50 g
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    16 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Cinnamon stick 1 pc
  • 8 Black peppercorns
  • 1 Star anise

Preparation

  1. Method:

    • In a saucepan, bring water to the boil, add in sugar and mix until dissolved. Add the remaining ingredients and stir on low heat for 15 minutes.
    • Remove the 8teabags from the mixture and boil liquid for a further 20 minutes, stirring occasionally to prevent liquid from burning.
    • Strain liquid and refrigerate until completely cool.
  2. Chef's Tip:

    The syrup can be paired with crumpets, used in alcoholic beverages as well as a topping for dessert.