Wattleseed Syrup

Oh this takes me back! In the early days of Saltbush Kitchen, I was obsessed with creating a drink out of roasted wattleseed because of its similarity in flavour to coffee.

It took a while and lots of experimentation, but I finally came up with this cracker of a recipe. This is an intense and delicious syrup that carries the unique Australian flavour of dark roasted wattleseed and can be used across savoury and sweet dishes as well as in drinks. It partners wattleseed and orange – a great combination. The bitterness of the wattleseed is partly offset with the brown sugar and orange citrus.

What does it taste like? Imagine a rich espresso coffee syrup…yes, it's one for a more mature palate.

I love this as a drink with milk and lots of ice (a great coffee alternative), over ice-cream, in cocktails, in salad dressings and drizzled over freshly cooked chicken and pumpkin.

Makes 1 ½ cups syrup

    • 1 cup water
    • 1 cup fresh squeezed orange juice - strained of pulp
    • 1 bag of Saltbush Kitchen Wattleseed (15g)
    • 1 cup brown sugar
    • ½ teaspoon salt for making the syrup
    • ¼ teaspoon salt for seasoning at the end
    • Combine all ingredients in a saucepan
    • Bring to boil and immediately reduce to a simmer
    • Simmer until reduced by half (about 30 minutes), stirring occasionally
    • Transfer to a heat proof bowl
    • Season with remaining ¼ teaspoon salt and allow to cool
    • Strain and store in the fridge

Wattleseed Syrup in an Australian Sundae


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