Ingredients

• 1/4 cup sugar
• 2 cups water
• Seeds from 1/2 vanilla bean, split lengthwise,
• 1 vanilla pod
• 3 wide strips lemon zest
• 3 lightly crushed green cardamom pods
• 1 star anise pod
• 5 juniper berries
• 1/4 cup dried rose petals
• 2 tablespoons dried hibiscus flowers or hibiscus tea
• 1 teaspoon pink peppercorns
• 1 teaspoon Sichuan peppercorns

Instructions

1. Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns.
2. Let syrup sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill until cold, then cover.
3. Do Ahead Syrup can be made 4 days ahead. Keep chilled.
4. Syrup can be made 4 days ahead. Keep chilled.