Dissolve 1 tsp. powder into 2 cups of water into a 1-quart enameled cast iron pot. Use chemical free cookware. Steer clear from anything coated with Teflon.
Bring the water to a gentle boil--once large bubbles begin to appear bring the heat to a simmer. Let the mixture churn slightly until the liquid reduces to the half of the original amount of water. The syrup will be the consistency of juiced carrots.
Remove the pot from the stove to cool off. Once the liquid is lukewarm pour it into a small bottle with a clean kitchen funnel. Taste and smell the liquid to become familiar with the fresh syrup.
Cap the filled bottle tightly and store in the refrigerator. The syrup should stay fresh for a week. Check for spoilage by smelling the liquid.