Bellocq Spiced Tea and Persimmon Syrup
(Recipe can easily be doubled etc to accommodate gift giving needs)
- 2 cups water
- 1 tablespoons Roasted Kukicha
- 1 cup sugar
- 1 vanilla bean, split and scraped
- 3 star anise
- 2 cinnamon sticks
- 8 cardamon pods
- 2 thick strips orange peel
- few drops of lemon juice
- 2 persimmon, sliced into 1/4 inch thick round
Bring water to a boil; add kukicha and steep, 6-10 minutes. Strain water into a clean medium saucepan; discard tea.
Add sugar, vanilla, spices, orange peel and lemon juice to the brewed tea. Bring to a simmer over medium-high heat, stirring until sugar is dissolved. Remove from heat; cover and steep 30 minutes.
Put sliced persimmon in a heat proof bowl. Return tea syrup to a simmer over medium heat and carefully pour hot syrup over fruit; cool to room temperature.
This tea is listed on our gift guide and you can find it here at Bellocq. Special thanks to Heidi Johannsen Stewart at Bellocq for her beautiful inspiration.