Step 1

First, rinse the bottles *) with hot water. I do this by putting the bottles with the swing top on them (which are each open) in the sink. Then I boil water with the kettle and pour it into the bottles and also something over the caps. I'll leave it like that for a few minutes. Then I empty the bottles. Protect your hands with a tea towel as the bottles are very hot! Then let the bottles dry upside down, against the wall and leaning against each other.

Step 2

If the ginger is not organic, peel it and then cut it into slices. Put aside.

Step 3

Next, crash the spices. Use a mortar for this, or simply put them in the pot and take a thicker glass or something similar and use its base to crush the spices directly in the pot. They don't need to be ground, just lightly mashed, especially the cardamom pods, to open them up a little.

Step 4

Then roast the spices for about 1 minute while stirring so that they develop their full taste. Caution: The spices begin to smoke quickly, but are not yet burned. A heavenly scent rises. Keep an eye on them and don't roast them for much longer than a minute as they do end up burning quickly.

Step 5

Add the ginger to the spices and also the sugar and water. Bring to boil and then let them simmer gently for about 20 minutes.

Step 6

Strain the syrup, preferably with a cloth that is laid out in a sieve which is hanging over a fresh saucepan. I use my cheesecloth *) for this, which I also use to make baked almond feta.

Step 7

Let the strained liquid simmer for another 10 minutes.

Step 8

If you want to make the syrup with black tea (in the post I explain the possible uses for the different versions), add it now (otherwise skip to the next and last step). Turn off the stove and let the tea steep for 3 to 5 minutes.

Step 9

Strain everything back using a cheesecloth *) again. Or simply take out the tea bags if you use them instead of loose tea (see notes below).

Step 10

Pour the hot liquid into bottles using a funnel and close them.