Spring cola with honey, citrus and lavender 

Cook time: 5 minutes 

Prep time: 10 minutes 

Serves: 10-12 drinks

2 oranges, cut in half  

3 lemons, cut in half  

2 limes, cut in half  

2 cups water  

1 cinnamon stick  

4 star anise  

1 small knob ginger  

1 tbsp molasses  

1 tbsp instant coffee  

10 heads fresh lavender  

1/2 cup runny honey  

1 cup brown sugar

Squeeze oranges and lemons into a saucepan. Drop in the squeezed fruit and add water. Add cinnamon, star anise, ginger, coffee, lavender, molasses, sugar and honey and bring to the boil. Once you reach boiling point, turn off the syrup. Careful not to over boil.  

Lay a small plate onto to the top of the fruit to weigh down and keep it under the liquid.  

Place it into the fridge overnight.  

The next day strain the syrup through a sieve to remove all the bits, squeezing out the fruit to extract all the syrup. Pour the syrup into a clean jar or bottle and refrigerate for up to 2 months.  

When serving, measure 1 part syrup to 4 parts sparkling water. 

LISTEN ABOVE

<h2>Spring cola with honey, citrus and lavender&nbsp;</h2>
Cook time: 5 minutes&nbsp;
Prep time: 10 minutes&nbsp;
Serves: 10-12 drinks
2 oranges, cut in half &nbsp;
3 lemons, cut in half &nbsp;
2 limes, cut in half &nbsp;
2 cups water &nbsp;
1 cinnamon stick &nbsp;
4 star anise &nbsp;
1 small knob ginger &nbsp;
1 tbsp molasses &nbsp;
1 tbsp instant coffee &nbsp;
10 heads fresh lavender &nbsp;
1/2 cup runny honey &nbsp;
1 cup brown sugar
Squeeze oranges and lemons into a saucepan. Drop in the squeezed fruit and add water. Add cinnamon, star anise, ginger, coffee, lavender, molasses, sugar and honey and bring to the boil. Once you reach boiling point, turn off the syrup. Careful not to over boil. &nbsp;
Lay a small plate onto to the top of the fruit to weigh down and keep it under the liquid. &nbsp;
Place it into the fridge overnight. &nbsp;
The next day strain the syrup through a sieve to remove all the bits, squeezing out the fruit to extract all the syrup. Pour the syrup into a clean jar or bottle and refrigerate for up to 2 months. &nbsp;
When serving, measure 1 part syrup to 4 parts sparkling water.&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Spring cola with honey, citrus and lavender

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/ca6244a9-4451-4f1f-a85d-b3810176f765/transcript

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