Earl Grey Simple Syrup
Earl Grey simmered into a one to one sugar syrup, bottling the bergamot for iced tea, cocktails and coffees.
A spoonful of this turns an ordinary drink into something that tastes like it came from a good cafe. Brewing the sugar syrup with Earl Grey carries the bergamot straight through, so a splash sweetens and perfumes at the same time, whether you are stirring it into iced tea, a gin cocktail or a flat white.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Simple Syrup recipe. Canonical: https://teas.co.uk/recipes/cocktails/earl grey simple syrup/
It is a one to one syrup, so it is hard to get wrong. One bottle is enough for roughly twenty drinks, and it keeps for around three weeks in the fridge.
You'll need
- 2 tea bags of Dilmah Earl Grey
- 200ml freshly drawn water at 100C, just off the boil
- 200g caster sugar
- 1 small saucepan, 1 saucer for covering
- 1 sterilised 350ml glass bottle with cap
- 1 small funnel for bottling
Method
- Steep 2 tea bags in 200ml of just boiled water for 5 minutes, covered.
- Lift out the bags and tip the brew into a small saucepan with the sugar.
- Warm over a medium heat, stirring, until the sugar has completely dissolved.
- Let it simmer gently for about 5 minutes, until it thickens just enough to coat the back of a spoon.
- Stand the pan in cold water for 10 minutes to cool, then funnel into a sterilised bottle.
- Seal and keep it in the fridge; it holds for around three weeks.
- Start with 15ml a drink and adjust to taste; it is sweeter and more fragrant than plain syrup.
Want the background, not just the brew?
Brewed with: Dilmah Earl Grey, 20 Tea bags 30g
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