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.
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 To make 1 cup (250ml)
 2 cups castor sugar
1 cup water
15g of Wild Rosella powder
10g ground Pepperberries
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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...