Kumquat, Thyme, cinnamon, and Honey Syrup
This beautifully fragrant, citrusy, herbaceous, and warming syrup works with a variety of drinks, such as the Toasted Kumquat and Amaretto Sour (see page 164). You only need a very small amount of the syrup for it to make a delicious contribution to a mocktail or cocktail. I used raw honey to act as a sweetener, but also to help extract the ﬂavor of the kumquats and thyme.
To preserve the beneﬁcial properties of the honey, I suggest you add it to the pan once the kumquats have been removed from the heat. As you are doing this, you can also add some citric acid to help preserve the syrup. However, if you are going to use the syrup within a couple of weeks, there is no need to add any citric acid, as long as you store it in the refrigerator between uses.
20 kumquats, halved lengthwise
1 cup (250ml) water
1 x 3-in (7.5-cm) cinnamon stick
2 cups (640g) raw runny honey
3 thyme sprigs ⅔ tsp citric acid (optional)
Nonreactive saucepan (with lid) Wooden spoon Fine-mesh strainer and muslin/ cheesecloth or coffee ﬁlter (see page 20) Sealable heatproof presentation bottle(s), sterilized (see page 24)
Makes approximately ½ pint (250ml
Add the kumquats, water, and cinnamon stick to the saucepan and heat until just boiling. Lower the heat, cover the pan and simmer for 5 minutes.
Remove from the heat and immediately add the honey and sprigs of thyme, stirring constantly to ensure the honey is fully dissolved. Allow the syrup to steep until cool (this will take at least 1 hour).
Reheat the syrup so that it is piping hot, but not boiling, add the citric acid (if using), and then ﬁne-strain (see page 25) into a wide-mouthed pitcher. Funnel into the sterilized presentation bottle(s) and seal. Store in the refrigerator. If you have added citric acid, the syrup will last for up to 6 months. If not, consume within 2 weeks.
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Wild Mocktails and Healthy Cocktails. Home-Grown and Foraged Low-Sugar Recipes from the Midnight Apothecary By (author) Lottie Muir
Published by CICO Books