House prep · Syrup
Jasmine Syrup (1:1)
- Yield
- About 3 cups
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 2 cups water
- 8 g loose-leaf jasmine tea
- 2 cups sugar
Method
- 1Heat the water to about 180°F, add the tea and steep three minutes. Strain, add the sugar and stir until dissolved. Let cool, bottle and refrigerate.
Used in 1
Pouring…