This recipe is a basic simply syrup that begins with an infusion of edible flower petals. Choose your flowers based on what's in bloom or save dried petals for out of season syruping. —The editors.
Ingredients
SERVINGS: about 1 pint
- 2+ cups edible flower petals
- 2 cups water
- 1 cup sugar or honey
- 1 tablespoon lemon juice
Preparation
To clean the flowers, put them in water and swirl around to let any bugs come out. Strain. Put the flowers and water in a saucepan. Bring to a boil and simmer until the petals release their color.
Strain out the flowers using a fine mesh strainer. Put the pink flower “tea” back in the saucepan on the stove and add sugar. Simmer until sugar is dissolved. You can continue simmering to concentrate the syrup if you want it to be thicker. Add lemon.
Put in clean jars and refrigerate, freeze, or process in a hot water bath to can.
