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Making Flower-Infused Syrup:

1 cup water (or rosewater)
3 cups raw sugar or honey or parts of both
1/2 to 1 cup edible flower petals (whole or crushed)

In a saucepan over medium heat, add the water or rosewater, sugar, and edible pancakes_300flower petals; bring to a boil and let boil for approximately 10 minutes or until thickened into syrup. Remove from heat.

Strain through cheesecloth into a clean glass jar.

Keeps up to 2 weeks in the refrigerator.

Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.

Makes about 2 to 3 cups syrup.

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