A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).
Ingredients
1/4 cup sugar
2 cups water
Seeds from 1/2 vanilla bean, split lengthwise,
1 vanilla pod
3 wide strips lemon zest
3 lightly crushed green cardamom pods
1 star anise pod
5 juniper berries
1/4 cup dried rose petals
2 tablespoons dried hibiscus flowers or hibiscus tea
1 teaspoon pink peppercorns
1 teaspoon Sichuan peppercorns
Directions
Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns.
Let syrup sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill until cold, then cover.
