- 100g caster sugar
- 300g lemon puree
- 200ml honey
- 8 x star anise
Lemon/honey syrup
Ingredients
Method
Heat all until mix dissolves then until 105c remove from heat and chill
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
