Photo: Msepp, Public domain · source
Syrup · From Bladwijzer
Syrup of pinks
- Makes: ± 300 ml
- Time: 30 min + overnight infusing
- From: Common pink
Ingredients
- 2 to 3 large handfuls of petals from scented, unsprayed pinks (± 30 g)
- 250 ml water
- 250 g sugar
- 1 tablespoon lemon juice
Method
- Pull the petals out of the calyx, snip off the white base and put them in a heatproof bowl.
- Bring the water and sugar to the boil, stirring until the sugar has dissolved. Leave to cool for 1 minute and pour the hot syrup over the petals.
- Cover and leave to infuse overnight in a cool place.
- Strain the syrup, pressing the petals lightly, stir in the lemon juice and bring it briefly to the boil again. Pour it hot into a clean, hot bottle and seal at once.
Storing: Sealed, a few months in a cool, dark place; once opened, a month in the fridge. Lovely over ice cream, fruit salad or pancakes, or a dash in sparkling water or a glass of sparkling wine.