Lilly Pilly Syrup

I wanted to capture the colour of these native gems and this syrup has done just that. This way, I can enjoy that vibrant pink colour on desserts and in drinks all through the year. This syrup can be used as a cordial, in champagne or sparkling wine, on top of ice cream, cakes, puddings or on pancakes. 

Ingredients 

• 2 kilos of Lilly pillies

• 1 kilo sugar

• 1 lemon

• 1 cup water

• 5 crushed cardamom cloves (optional)

Method

1. Put all ingredients in a large pot

2. Bring the the boil, then simmer on low until reduced by half

3. Coat the back of a spoon with syrup and run your finger down the middle

4. If the line remains it is ready to bottle, if it runs straight over the line again, keep reducing until it does.

5. Pour into sterilised jars and screw the lid on tightly.

6. Leave to cool

7. Should store out side the fridge for at least a few weeks, but leave in fridge to be sure.