Spiced strawberry syrup

Tamara West

Ingredients

500 g	Strawberries, chopped (Main)
1 knob	Fresh ginger, grated
2	Lemons, zest and juice
1	Orange, zest and juice
1 tsp	Ground sichuan pepper
½ tsp	Flaky sea salt
1 cup	Caster sugar
3	Cardamom pods
1 small	Cinnamon stick
1	Star anise

Directions

1. To the bowl of a food processor add strawberries, ginger, the zest and juice of lemons and orange, Sichuan pepper and flaky sea salt. Blitz to combine, then remove to a pot.
2. Add caster sugar, cardamom pods, cinnamon and star anise to the fruit. Bring the mixture gently to the boil, lower heat, and simmer for 20-25 minutes until mixture is jam-like.
3. Strain through a fine sieve, pour into sterilised jars, seal and store in the fridge.
4. Use syrup as a topping over icecream, pancakes, Christmas pud, yoghurt and fresh summer fruits. Or use it to spice up a round of mimosas, try it as a shandy, or make a gin srub.

See Warren's other strawberry recipes:

• Strawberry galettes
• Strawberry sorbet
• Macerated strawberries