Balsamic Simple Syrup:
- 2 cups of sugar
- 1 ½ cups of water
- 1 250ml of White Lemon Balsamic Vinegar
Bring ingredients to a simmer and stir until the sugar has dissolved.
Let cool in the refrigerator before serving. Simple syrup will keep in an air-tight container for two weeks.
We suggest using one cup of syrup for one gallon of fresh tea. Or you may start off with a half a cup of syrup and adjust to your desired sweetness level.
Candied Lemon Rounds (for garnish):
Dip thinly cut lemon slices into a small cup of Balsamic Simple Syrup, then place on a sheet pan with parchment paper. Sprinkle with sugar of your choice and place in the oven with the broiler on high, heat to a light golden brown, remove and let cool at room temperature.
Be careful as the broiler can burn the lemon rounds quickly. Keep an eye on them.