Many types of flowers have a wonderful perfumed flavor that is begging for a place in your recipe book, but you may not know.How do you work with flowers in the kitchen?It is easy to turn the blossoms into a syrup.A hint of floral flavor can be added to everything from cocktails to desserts.All you need to make a syrup out of your favorite flowers is some water, sugar, a handful of vibrant petals and a few minutes.
Step 1: Pick some flowers.
If you want to make your own flower syrups, you should start with flowers that are safe to eat.There are many other species to choose from, including roses, hibiscus, lavender, chamomile and tulips.A smooth, sweet syrup will be produced by each of these.Pick flowers that are in full bloom and don't show any signs of disease.Don't use flowers that have been treated with pesticides.
Step 2: The flowers should be prepared for cooking.
The whole flower will not be used to make syrups.Remove the blossom from the stem and then pick it up individually.The stems, leaves, bulbs, and any other green bits should be thrown away.The colorful part of the flower is what you want.The flowers should be washed under cool water to remove dirt and insects.You can steep the whole flower if you use a species that produces small buds.
Step 3: In a medium saucepan, combine sugar and water with equal parts.
The base for your flowers will be provided by this simple syrup.One cup of sugar and water is enough for a small amount of syrup.The amount of syrup can be increased by another cup or two.Simple syrup can be reduced by mixing pure cane juice with water and heating the mixture lightly.If you use two parts sugar for every one part water, you can make a thicker, more viscous syrup.
Step 4: The syrup can be boiled to a low boil.
Place the saucepan on the stove top.As the sugar starts dissolving, stir the water with it.It should be left with a thick, lightly-colored liquid once it has melted.When the optimal temperature is reached, the syrup should bubble around the edges.Don't use too much heat, or it may cause the sugar to burn.
Step 5: Fresh or dried flowers can be added.
The petals should be put directly into the syrup.You may need to use more or less in order to get the flavor you want.You will rarely need to use more than a cup in most cases.Adding dried flowers to the syrup can release more flavor.
Step 6: For half an hour, make a mixture.
The syrup will be infused with robust flavor and color when the heat is on.You can leave it for as long as you want, but the mixture should be simmering for thirty minutes.The more potent the finished syrup is, the longer you allow the flowers to steep.If you want to include any other ingredients, this is the best time.A small amount of liquid food coloring can be used to give your flower syrup a bolder color.You can use coloration to differentiate between syrups.
Step 7: The flower remnants need to be removed from the syrup.
Take the saucepan out of the heat and put it in a container.The flower pieces need to be caught so that the syrup is left.The flowers should be thrown away.The syrup has a chance to cool if the container is left open for a few minutes.If a few flower particles are left behind, don't worry.They are safe to eat.
Step 8: Put the syrup in a jar or bottle.
Many people like to store their flower syrups in mason jars because of their rustic look.It is possible to keep the syrup in an empty bottle.The subtle flavors of the syrup will not be influenced by glass containers.If you want to control the flow of syrup, put a pour spout in the jar.You can make the syrups easier to enjoy by searching your kitchen for improvised containers.
Step 9: You can keep flower syrups in the refrigerator.
When you are ready to use the syrup, place it on one of the upper shelves.The lid needs to be secured so that air doesn't get in.It is unlikely that most types of flower syrup will last that long.citric acid can help preserve flower syrups.The slight acidity can be used to cut overpowering sweetness.The floral elements will begin to ferment when the syrup goes bad.
Step 10: Flower syrups can be used in drinks, desserts and other recipes.
Adding flower syrups to a pitcher of ice cold lemonade is a great way to make a refreshing summertime treat.Tangy syrups work well with champagne and other sparkling spirits.If you want to make dessert even more irresistible, you can use your syrups to top them.For a unique twist on the classic Arnold Palmer, add a few ounces of iced tea to a glass of soda water.Come up with new cocktail recipes that use different flower syrups, like a lavender-mint mojito or rosewater cosmopolitan.