A herbal tea syrup gives you a measured flavour ingredient for Christmas mocktails. Instead of brewing every glass separately, you can mix a small quantity of syrup with chilled sparkling water and adjust the balance for each serving.
Make a small batch
Use 150 ml freshly brewed, strained herbal tea and 150 g granulated sugar. Hibiscus is an option for a tart, colourful base; lemongrass gives a different flavour. Prepare the tea following its own packet before measuring it.
Put the tea and sugar in a small saucepan. Warm gently, stirring until the sugar has dissolved. Remove from the heat rather than boiling it down into a heavy caramel. Allow it to cool, then transfer to a clean covered container and refrigerate. This is a fresh kitchen preparation, not a shelf-stable bottled product.
Build one glass first
Try 15 ml syrup with 150 ml chilled sparkling water over ice. Taste and adjust: use less syrup for a lighter drink, or add a little more if the balance suits you. A squeeze of lime or orange can change the result, so add it after tasting the basic mixture.
For a party, label the syrup with the tea ingredients and the date made. Keep it chilled between servings and make only what you expect to use promptly.
Give it a Christmas finish
A twist of orange peel or a cinnamon stick can make a glass feel festive without requiring a long ingredient list. Do not put loose tea leaves or the tea bag into the finished mocktail.
The syrup method is useful because you can repeat your preferred serving. Record the measures once you find a balance you enjoy.
Related reading: Christmas Mocktail Recipe: Cranberry, Orange and Lemongrass.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.