Thousand Flavor Syrup
['1/4 cup sugar', '2 cups water', 'Seeds from 1/2 vanilla bean, split lengthwise,', '1 vanilla pod', '3 wide strips lemon zest', '3 lightly crushed green cardamom pods', '1 star anise pod', '5 juniper berries', '1/4 cup dried rose petals', '2 tablespoons dried hibiscus flowers or hibiscus tea', '1 teaspoon pink peppercorns', '1 teaspoon Sichuan peppercorns']
Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns.
Let syrup sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill until cold, then cover.
Syrup can be made 4 days ahead. Keep chilled.
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