Syrups

400g Caster sugar

200ml water

Bring the water to a simmer and then take off the heat before adding the sugar. Stir to dissolve and then cover and allow to cool before pouring into a sealed sterile container. Store in the fridge and use within two weeks.

400g caster sugar
200ml water

1 unwaxed lemon, zest and juice
200g of fresh roughly chopped rhubarb
1 tsp citric acid

Bring the water to a simmer and then take off the heat before adding the sugar. Next add the rhubarb to a food processor along with enough of the warm sugar syrup to cover. Blitz until you have a smooth texture and return the contents to the pan with the rest of the sugar syrup. Then add all of the remaining ingredients, cover and allow to cool and then fine strain into a sterile container. It is best to store in the fridge and use within two weeks.

4/5 fresh fig leaves, washed

200g caster sugar

100ml Water

Bring the water to a simmer and then take off the heat before adding the sugar. Next add the chopped fig leaves. Stir then cover and allow to cool before fine straining into a sealed sterile container. Store in the fridge and use within two weeks.

400g Caster sugar

200ml Earl Grey tea (2 tea bags)

First make the tea, and leave to infuse for a few minutes before removing the tea bags. Next combine the sugar and earl grey tea in a pan and set over a gentle heat. Avoid simmering as this will introduce additional flavour into the syrup. After a few minutes the sugar will dissolve and the syrup will clarify. Once it gets to this point, remove from the heat. Store in the fridge for up to two weeks. 

400g demerara sugar

200ml water

120g raisins

Add the sugar and water to a pan and warm over a gentle heat. After a few minutes the sugar will dissolve and the syrup will clarify. Once it gets to this point, remove from the heat and add the raisins. Roughly blend the ingredients and then fine strain. Store in the fridge for up to two weeks.


400g caster sugar
200g water

Juice of half a lemon

Zest of a whole lemon

10 sprigs of thyme

Bring the water to a simmer and then take off the heat before adding the sugar. Next add the lemon juice, zest and thyme. Stir then cover and allow to cool before fine straining into a sealed sterile container. Store in the fridge and use within two weeks.

400g Panela sugar

200g water

Bring the water to a simmer and then take off the heat before adding the sugar. Stir to dissolve and then cover and allow to cool before straining into a sealed sterile container. Store in the fridge and use within two weeks.

400g caster sugar

200g water

Big handful of lavender flowers

Peel and juice of half a lemon

Bring the water to a simmer and then take off the heat before adding the sugar. Stir to dissolve before adding the lavender, lemon peel and lemon juice. Stir again before covering and allowing to cool. Strain into a sealed sterile container. Store in the fridge and use within two weeks.