Flower Syrup

by Dani Lind

Summer 2018 Issue

Prep time: 30 minutes

Cook time: 5 minutes

Serves: 12

This lovely syrup made from edible flowers will give new life to cocktails, lemonade, tea, or desserts.

Ingredients

1 cup water

1 cup local honey or sugar

2 cups loosely packed fresh flowers (rose petals, flowering lavender stems, violet, lilac, hibiscus, or a combination)

1 Tbsp. fresh lemon or lime juice

Directions

In a small, non-reactive saucepan, combine water and honey or sugar. Bring to a simmer over medium heat, reduce heat and add flowers. Barely simmer for about 5 minutes, then turn off heat and add lemon or lime juice.

Let steep for 20 to 30 minutes, then strain and press the liquid out of the petals. Transfer to a glass jar and keep in the refrigerator for a couple weeks.