Thursday, March 26, 2015

Spring Blossom Syrup from #FlowersandGin


Last week I went to #FlowersandGin - and I still do need to post about that class - where we infused booze and a cold-process simple syrup with foraged, seasonal deliciousness. It was a lovely evening with some lovely gals. Thanks, Katie and Lolo!


I received an email reminder last night to check my syrup. So, this morning, I gave it a taste and was happy with the level of flavor. I strained out the blossoms and transferred the syrup into two small bottles.

Ingredients

  • 1/2 C organic granulated sugar
  • water, enough to fill the jar
  • blossoms (I used a combination of elderflowers, jasmine, violet, chamomile, white sage, and comfrey)

Procedure
Place sugar in a mason jar. Place your blossoms on top of the sugar. Fill the jar with cool water.


Tighten the lid onto the jar and shake. Shake. Shake. Shake. And, then, shake some more. Shake till the sugar is completely dissolved and the blossoms are bruised.


Let stand for up to a week - really it's for as long or as short as your palate desires. Mine was infusing for six days. Pour the syrup through a strainer to remove the blooms. Then pour into small bottles.


Interesting note: when I smelled the syrup the evening I made it, the chamomile was overpowering. Over the course of six days, the scents and flavors mellowed out and I now have a mild, floral syrup. No single flower stands out. I love it!

Now I'm ready to play. Any suggestions as to what I should make?? I'm all ears.

1 comment:

  1. I am happy that spring comes earlier for you than for me so I can learn all of these great ideas before it is time to implement them. I think the syrup in a custard of some sort would be lovely.

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