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