
Flower Simple Syrup
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Yields:
2 c.
"Colorful flower-infused simple syrups have oh so many uses. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
- 2 cups sugar
- 1 cup water
- 2 Tbsp. to 1 cup fresh or dried flowers
Directions
- Step 1Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a nonreactive bowl (glass, enamel, or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain mixture and discard flowers. Simple syrups can be stored in fridge for 1 or 2 months. If it begins to crystallize simple heat it again until smooth.
- Step 2Tulip Syrup: Use the petals of 2 tulips (about 1 cup).
- Step 3Pansy Syrup: Use 1 cup of pansy petals.
- Step 4Violet Syrup: Use 1 1/2 cups violets.
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