Spiced Syrup for Tea

This recipe is from “For Luncheon and Supper Guests”, by Alice Bradley, published in 1923. The book is available as a free download at the Project Gutenberg site; http://www.gutenberg.org/ebooks/10582. This recipe caught my eye because I love spiced tea.


  • 1 cup of water
  • ½ cup of sugar
  • 1 tablespoon whole cloves, crushed
  • 2 inch piece of stick cinnamon, broken into pieces
  • 2 lemons


Put the water and sugar into a small saucepan. Heat to the boiling point and when sugar is dissolved add the cloves and the broken cinnamon stick, tied together loosely in a piece of cheesecloth. Boil gently to 215 degrees or to a thin syrup. When cool add the juice of two lemons. Serve in a small bowl, using 1 tablespoon syrup in each cup of tea.


I would use it for iced tea by the pitcher.

Orange juice might be nice instead of lemon.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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