Ingredients
| 500 g | Strawberries, chopped (Main) |
| 1 knob | Fresh ginger, grated |
| 2 | Lemons, zest and juice |
| 1 | Orange, zest and juice |
| 1 tsp | Ground sichuan pepper |
| ½ tsp | Flaky sea salt |
| 1 cup | Caster sugar |
| 3 | Cardamom pods |
| 1 small | Cinnamon stick |
| 1 | Star anise |
Directions
- To the bowl of a food processor add strawberries, ginger, the zest and juice of lemons and orange, Sichuan pepper and flaky sea salt. Blitz to combine, then remove to a pot.
- Add caster sugar, cardamom pods, cinnamon and star anise to the fruit. Bring the mixture gently to the boil, lower heat, and simmer for 20-25 minutes until mixture is jam-like.
- Strain through a fine sieve, pour into sterilised jars, seal and store in the fridge.
- Use syrup as a topping over icecream, pancakes, Christmas pud, yoghurt and fresh summer fruits. Or use it to spice up a round of mimosas, try it as a shandy, or make a gin srub.