Add the lemon, thyme and sugar, then bring gently to a simmer, stirring to help the sugar dissolve.
This Japanese plum liqueur cocktail with a seaweed-infused syrup is just the thing to take the edge off a long winter’s day.
15ml seaweed, lemon and thyme syrup (see above and method).
Soak the seaweed in 125ml water for an hour (or longer, if you want a stronger seaweed flavour), then strain into a saucepan.
When the first bubbles appear, turn down the heat to low and simmer gently for five minutes.
