It’s been a lovely spring out here in the Pacific Northwest, and we hope it’s been just as lovely where you are. Flowers are starting to bloom, and we wanted to share some delightful syrup recipes to add a little flower power to your latte or other desserts.
To make these recipes, you’re just making a simple syrup (equal parts water and sugar), but you’re flavoring the water before adding in the sugar. Choose your flower and try it out!
Flower Options:
- 2 tablespoons lilac flowers
- 2 cups rose petals
- 1/2 cup cherry blossoms
- 3 tbsp lavender buds
- 1 cup violet petals (Early Blue Violets work best)
- 1 cup magnolia petals
- 1 cup dandelion petals, remove green parts or it will be bitter
Recipe:
First, soak the petals in water with a couple tablespoons of white vinegar and gently whisk them around to clean them. Then strain them out.
Next, boil the petals in hot water for 10-20 min. You can always use a spoon to sample the strength of the flavor. When you’re happy with the flavor, strain the petals out and catch the flavored water in a glass pitcher or something that will measure how much you have. Return the water to a clean pot.
Then add an equal amount of sugar to your pot. (This recipe works best with white granulated sugar, but you can use other sweeteners too like honey, agave or brown sugar. It will change the consistency of your syrup.) Stir and simmer until the sugar is completely dissolved.
Finally, store your syrup in a glass container in the fridge and use within about 2-3 weeks.
Safety note: Always make sure you are 100% certain you know what plant it is. Ask an expert if you are unsure, and be aware of your allergies.
Need some coffee? Try our natural process coffees. Their fruity flavor will go great with these florals.
We hope you enjoy the flavors of spring with these recipes!