Star Anise Recipe

Toast the aniseed

Place 2 tablespoons whole aniseed in a small dry skillet over medium heat. Toast, shaking the pan, until the seeds become fragrant and slightly darker, about 1 to 2 minutes. Remove from heat to avoid burning.

Crush the seeds

Transfer the warm aniseed to a mortar and pestle or spice grinder and gently crush until coarsely broken (not a fine powder). Crushing releases essential oils for a more aromatic syrup.

Make the syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the crushed aniseed and 1 teaspoon lemon zest if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 8–10 minutes to infuse.

Steep and strain

Remove from heat and let the mixture steep, covered, for 15–20 minutes to deepen flavor. Strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract syrup. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep refrigerated in a sealed container for up to 2 weeks.

Lightly crush 1 teaspoon whole aniseed in a mortar and pestle or with the back of a spoon to release oils.

Place crushed aniseed in a teapot or heatproof container. Pour 500 ml (about 2 cups) freshly boiled water over the seeds.

Cover and steep for 6–10 minutes depending on desired strength (longer for stronger licorice notes).

Strain into cups. Sweeten to taste with honey or 1 tablespoon of the prepared aniseed simple syrup. Serve hot. For a cold variation, cool the tea then pour over ice and add 1–2 tablespoons of the anise syrup to taste.