A year of homemade syrups to capture nature's fleeting flavours
Zest the oranges, avoiding white pith. Juice the fruit. Dissolve sugar in boiling water, add zest, juice. Simmer for 10 minutes, strain, and bottle when cool.
Peel and juice grapefruits. Heat water and sugar until dissolved. Add grapefruit juice, zest strips Simmer gently for 15 minutes, strain through muslin, and bottle.
Wash nettles thoroughly. Heat water and sugar until the sugar dissolves, add nettles to the hot sugar solution, cover and leave for a day. Add citric acid to taste this will change the colour from clear to pink. Strain liquid. Heat up to around 70-80 degrees C to kill germs and bottle.
Simmer rhubarb in water until soft. Strain through muslin overnight. Add sugar and lemon juice to the liquid, heat gently until dissolved. Add split vanilla pod and/or sliced ginger if using. Remove spices before bottling. Heat up to around 70-80 degrees C to kill germs and bottle.
Dissolve sugar in boiling water. Add lime zest, juice, bruised mint leaves, and citric acid. Let steep for a while, I normally leave overnight. Strain thoroughly, pressing mint to extract flavour. Heat up to around 70-80 degrees C to kill germs. Bottle and refrigerate.
Shake elderflowers to remove insects. Boil water and sugar. Pour over flowers and lemon slices Cover and steep for 24 hours taste a little and add citric acid to taste if necessary. Strain carefully and bottle. Keeps for months.
Hull and mash strawberries. Dissolve sugar in water over heat. Add strawberries, lemon juice, and citric acid. Simmer gently for 10 minutes. Strain through muslin, squeezing to extract all liquid. Bottle when cool.
Simmer blackcurrants in water until soft (about 10 minutes). Mash gently. Strain through muslin overnight. Heat liquid with sugar until dissolved. Do not boil. Bottle immediately.
Cook gooseberries in water until bursting. Add elderflower if using. Strain through muslin. Return liquid to pan with sugar. Heat until sugar dissolves. Cool and bottle.
Simmer elderberries with water and spices for 30 minutes. Strain through muslin. Add sugar and lemon juice to liquid, heat until dissolved. Remove spices. Excellent for winter immunity. Bottle and store cool.
Dissolve sugar in boiling water. Add the tarragon leaves and citric acid. Cover and leave to infuse for 6 hours. Strain well, pressing herbs. Creates a sophisticated, anise-flavoured cordial.
Gently heat frozen berries with water and cinnamon until soft. Strain through muslin. Add sugar, orange juice, and citric acid to liquid. Heat until sugar dissolves. Remove cinnamon. Perfect for festive celebrations.