Lemon Black Tea Syrup

Instructions

1. Wash the lemons well in water with a little baking soda dissolved in it, then grate only the yellow zest.
2. In a pot, add the water and the tea leaves and steep over high heat.
3. Once the tea is steeped strong, strain out the tea leaves.
4. Add the sugar to the tea and simmer over medium heat without stirring.
5. Once the sugar crystals fully dissolve, lower to low heat and simmer for 15 minutes to make a syrup.
6. Once the syrup has thickened slightly, stir in the lemon zest from step 1.
7. Once the syrup comes to a boil, take it off the heat and transfer to a sterilized jar.

Tips

• Since it contains lemon zest, try to use it up quickly — it keeps about 2 days at room temperature, or about a week in the refrigerator.
• Good drizzled over waffles or pancakes, and also nice stirred into iced tea in the summer.

Lemon Black Tea Syrup
Equipment: pot
Ingredients (1 batch)

- lemon 1 (zest only)
- water 350ml, cold
- Earl Grey tea leaves 20g
- sugar 200g

Instructions
1. Wash the lemons well in water with a little baking soda dissolved in it, then grate only the yellow zest.
2. In a pot, add the water and the tea leaves and steep over high heat.
3. Once the tea is steeped strong, strain out the tea leaves.
4. Add the sugar to the tea and simmer over medium heat without stirring.
5. Once the sugar crystals fully dissolve, lower to low heat and simmer for 15 minutes to make a syrup.
6. Once the syrup has thickened slightly, stir in the lemon zest from step 1.
7. Once the syrup comes to a boil, take it off the heat and transfer to a sterilized jar.

https://hong-recipe.pages.dev/en/recipes/lemon-black-tea-syrup/