Flower-Infused Syrup
- 4 cups fresh, untreated edible flowers, such as lilac, rose, violet, marigold, or lavender (the more aromatic the flower, the more flavorful the syrup)
- 2 cups granulated sugar
Directions
1. Separate the flowers from their stems. If using large blossoms like roses or marigolds, remove the petals and discard the flower’s center. Place the flower petals in a fine-mesh strainer and rinse gently under cool water, to clean off any dirt or debris.
2. In a medium saucepan, combine the sugar with 2 cups water. Bring to a gentle boil and stir until the sugar has dissolved. Add the flower petals, then cover the pan and remove from the heat. Without removing lid, allow the mixture to cool to room temperature. The longer the flowers remain in the syrup, the more intense the flavor will be. Taste the syrup after 1 hour of infusion, and periodically thereafter. Depending on your taste, the infusion can take anywhere from 1 to 8 hours, or overnight.
3. Strain the mixture into a bowl using a fine-mesh strainer, then transfer to an airtight container. Use in cocktails, to punch up sparkling water, or to flavor cakes or cookies. The infused syrup will keep in the refrigerator for up to a month.
Philosophising... 