1/2 cup (125 ml) water

1/4 cup (55 g) sugar

1/2 cup (80 g) unwrapped ground cherries

3 bags Earl Grey tea

1 long orange zest, shaved with a vegetable peeler

In a small saucepan, bring the water, sugar and ground cherries to a boil. Simmer for 1 minute or until the cherries have burst open slightly.

Off the heat, add the tea bags and orange zest. Cover and infuse for 20 minutes. Remove the tea bags and zest. Let cool.

Serve over crepes or ice cream, or in our The Cherry Tea cocktail (see recipe). The syrup will keep for 2 weeks in an airtight container in the refrigerator.

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