This surprisingly tart and fruity syrup is delicious anywhere you usually use syrup. Also try drizzling over soft cheese, swirly it in ice cream or pairing with a citrus dessert.
Combine the tips, water and sugar in a medium sauce pan and bring to a boil. Turn off heat, cover and let sit overnight.
Line a colander with a paper towel and strain into a bowl, squeezing the mixture to get al the liquid out.
Return the liquid to the pan, it will still be quite light in color. Cook on medium-low for 20-30 minutes, watching carefully until the desired color is reached. The darker it is, the thicker it will be.
Pour into 4 oz. jar and refrigerate for up to a month.