To prepare your calyces, peel the red parts away from the interior green seed pod. You’ll be used the red parts for the recipe and will need 2 lightly packed cups.

Add the water and sugar to a pot set over medium heat. Bring the water and sugar to a simmer, stirring a couple of times to encourage the sugar to dissolve. Once the sugar syrup comes to a simmer, add all of the remaining ingredients. Once the syrup returns to a simmer, you’ll allow it to simmer for 30 minutes.

Remove the syrup from the heat and allow it to cool at room temperature for at least 15 minutes before proceeding with the last steep.

Strain the syrup through a sieve to remove the solids. Bottle the syrup and store it in the fridge. Use the syrup within 2 weeks.

To make a simple holiday mocktail, add the juice of half of a blood orange or lemon to a cocktail shaker along with a dash of bitters and 2-3 tbsp of the syrup. Add a handful of ice and shake vigorously for 30 seconds. Strain into a glass and top with sparkling water.