2 cups water
Grated zest of 2 medium oranges
Grated zest of 1 large lemon
1/4 teaspoon ground cinnamon
3 sections of a star anise pod, crushed
1/2 teaspoon dried lavender flowers
3 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
2 tablespoons Crimson Smoke
- In a heavy 2 quart sauce pan, bring water, zests, cinnamon, star anise, lavender, ginger, vanilla, and citric acid to a steady simmer. Cover and reduce heat to low, simmering gently for 20 minutes.
- In a bowl, whisk together sugars and Crimson Smoke. Place a sieve lined with two layers of butter muslin over the bowl and pour the infused water through the sieve. Press on the solids to extract as much flavor as possible, then discard solids and stir to completely dissolve sugars.
- Pour syrup into a glass jar with a lid and store in the refrigerator until needed. To mix up a drink, combine 1 part syrup to 4 parts carbonated water.