Foraged tonic water

  • Drink
  • easy
  • Makes 1.5l of syrup
  • 60 minutes, plus optional overnight infusing time


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  • 1l water
  • 1 lemon, zested
  • 1 lime, zested
  • 10 sprigs of yarrow
  • 1 tbsp of gentian root, dried
  • 1 tbsp of dandelion root, dried
  • 1 tbsp of alexander seeds, lightly crushed between your fingers
  • 800g of sugar
  • soda water, as needed
Pour the water into a saucepan and bring to a simmer. Add the rest of the ingredients (except the soda water) and leave to warm through and infuse gently for at least 60 minutes until syrupy and full of flavour. If you’re after a really strong flavour, then leave the syrup infusing overnight over a very low heat (with a lid on the saucepan)
Leave to cool, then pass the syrup through a fine sieve into a bottle or jar. This tonic syrup can now be kept in the fridge until needed. To make it into tonic water, simply mix 1 part of syrup with 4 parts soda water, but it can also be used to drizzle over ice cream or churned into a sorbet
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