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A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).
Ingredients
Syrup
- ½ vanilla bean, split lengthwise
- 3 green cardamom pods, lightly crushed
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon pink peppercorns
- 2 tablespoons dried hibiscus flowers or hibiscus tea
Assembly
- 1 small apple, cut lengthwise into 4 slices
- 1 small pear, cut lengthwise into 4 slices
- ¼ rhubarb stalk, thinly sliced crosswise
- 6 ounces blackberries (about 1 cup)
- 6 ounces raspberries (about 1 cup)
- Star anise, green cardamom pods, pink peppercorns, vanilla bean, and rose petals (for serving)
Recipe Preparation
Syrup
Bring sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; scrape in seeds from vanilla bean, then add pod along with lemon zest, cardamom pods, star anise, juniper berries, Sichuan peppercorns, pink peppercorns, rose petals, and hibiscus. Let sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill syrup until cold.
Do Ahead: Syrup can be made 4 days ahead. Keep chilled.
Salad
Artfully arrange apple, pear, strawberries, rhubarb, currants, blackberries, and raspberries in shallow bowls, dividing evenly. Pour chilled syrup into bowl. Garnish with star anise, cardamom, pink peppercorns, vanilla bean, and rose petals.
