Grated zest of 2 medium oranges
Grated zest of 1 large lime
Grated zest of 1 large lemon
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 section of a star anise pod, crushed (note: section!)
1/2 teaspoon dried lavender flowers
2 teaspoons minced ginger
1 one-and-a-half-inch piece vanilla bean, split
1/4 teaspoon citric acid
2 cups sugar
1 tablespoon light brown sugar
3/4 teaspoon caramel color powder, optional (I skipped this, but I am curious how that might change the overall experience/trickery)
In a heavy 2 quart sauce pan, bring two cups water and zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla, and citric acid to a simmer. Cover and reduce heat to low, simmering gently for 20 minutes or so.
Measure sugars into a bowl and place a sieve lined with two layers of butter muslin over top. As soon as infused water comes off the heat, pour through strainer, extracting as much liquid as possible. Discard solids and stir sugars into the hot liquid until completely dissolved.
Pour syrup into a glass jar with a tight-fitting lid and store in the refrigerator until needed. Mix at a concentration to suit your tastes. A “four parts carbonated water to one part syrup” ratio seems a good place to start.
Husky
