It’s useful to make batches of sugar syrup to have on hand for impromptu cocktail evenings. Have a go at infusing it with some teabags for taste-buddingly brilliant cocktails.
Mix the sugar and water in a saucepan, bring to the boil and boil until the sugar is completely dissolved, remove from the heat and allow to cool and thicken. Once cooled, bottle and chill.
Tea infused sugar syrup
Follow the above instructions but add the teabags as soon as the syrup is removed from the heat, leave in until cooled.
- 500g sugar
- 500ml water
- 2 Joe’s Tea Co. teabags