Skip to main content

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.

Comments

  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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas