Honey-infused syrups

Makes 3 x 400ml bottles 330g clear honey 330g caster sugar 1 lemon 2 tbsp rose water ½ tsp pink colouring 1 jasmine tea teabag

Place the honey and sugar and 650ml water in a large saucepan. Slowly bring to a simmer to dissolve the sugar. Bring to the boil and simmer for 5 mins. Remove the peel from the lemon in one strip and pour a third of the honey mixture into a bowl. Add the lemon peel then cover with cling film. Pour half of the remaining honey mixture into another bowl and mix in the rose water and colouring. Add the teabag to the remaining mixture in the pan. Let the mixtures stand for 10 mins. Sterilise three bottles and fill with the mixtures. Serve in drinks, cocktails, as a cordial or with ice cream.