Make this seasonal spiced syrup ahead of a party and simply add to sparkling wine or soda for an instant glass of festive fizz.
Makes about 800ml
freshly squeezed orange juice 500ml
cloves 10
star anise 2 pieces
nutmeg 5g, grated
caster sugar 500g
Put all the ingredients except the sugar in a jug, and infuse in the fridge overnight.
Put the infused orange juice and the spices in a saucepan and bring to a simmer before slowly adding the sugar. Stir until the sugar is fully dissolved.
Once dissolved, strain out the spices and bottle the syrup. Add to taste to bubbles on Christmas morning for a festive treat, or combine with lemon juice and soda for a sparkling soft option. It keeps for 2 weeks in the fridge.
Fin Spiteri is the co-owner of Bruno’s, London N1
