This is our Aussie version of the popular pomegranate syrup from the Middle East. It has a wonderful rich crimson colour and an intriguing hint of spice from the pepperberries. It's suitable for both sweet and savoury recipes and is divine drizzled on cakes and soft fruits.
To make 1 cup (250ml)
2 cups castor sugar
1 cup water
15g of Wild Rosella powder
10g ground Pepperberries
Place the water and sugar into a heavy based small saucepan and bring to the boil, without stirring.
Turn the heat down to a low boil and continue to cook until the volume is reduced by a third.
Take the syrup off the heat. At this stage it should be perfectly clear. As the syrup cools it will become thicker and very syrupy. Once it has cooled a little, add the Wild Rosella powder and the ground Pepperberries and gently stir to produce a rich, thick syrup of magnificent colour and clarity.
This syrup will keep for some months in a sealed bottle or jar in the refrigerator, ready to pour on pancakes or over ice-cream and so many more delightful applications...