Step 1

Slice the citrus into 1cm slices and arrange on 2-3 roasting trays lined with baking paper. Scatter over the cherries and then the herbs and spices. Roast at 220°C (200°C fan-forced) for 30-40 minutes, until the citrus becomes blackened at the edges.

Step 2

Bring the sugar and water to a simmer, stirring until the sugar is completely dissolved, then allow to cool to room temperature. Transfer the contents of the roasting tray to a large preserving jar and pour over the sugar syrup. Allow to steep at least overnight but preferably for a week or two, then strain the syrup into bottles. Serve over ice, diluted with soda water.