|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|
|1 small||Cinnamon stick|
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- 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.