Rosella Stock

• 100 ml (3½ fl oz) rosella syrup (reserved from to finish)
• 100 ml (

In a small saucepan, combine all of the ingredients, except the lemon juice, and bring to a gentle boil. Simmer until reduced by half. Pass through a fine sieve and cool to room temperature. Check the balance of flavours and add the lemon juice if it is too sweet.