What a year for Rowan blossom!! The trees are just covered with frothy white flowers at the moment. As we move through the seasons with different botanicals coming into bloom wanted to share my ultimate floral syrup recipe for capturing these seasonal flavours for enjoying Summer-long.
WHAT YOU’LL NEED..
Makes 1 litre (approx)
- 500g Water
- 500g Sugar
- 100g Edible wild petals – Hawthorn / Elderflower / Rowan / Rose (remove stalks & or leaves)
- 1 Lemon (zest & juice) – Use only for Hawthorn, Elder or Rowan syrup
WHAT TO DO WITH IT ALL..
- Add the water & sugar to a saucepan & bring to the boil until syrupy consistency (105 Deg C)
- Add the petals to a large bowl & then pour over the hot syrup & leave to infuse for 24-48 hours for maximum flavour. If using Hawthorn, Elderflower or Rowan blossom, add the juice & zest of one lemon also & leave to infuse.
- Filter the liquid through a jelly bag, muslin or a clean cloth into a jug or bowl to remove the flowers (& zest if added).
- Decant into sterlised bottles & store in the fridge for up to 2 months. Keep for longer by freezing in plastic bottles just make sure you leave for the liquid to expand on freezing!
SERVING SUGGESTIONS FOR YOUR FLORAL SYRUP..
- Serve with sparkling water/wine & ice for a refreshing Summer drink! Have a glass as part our a foraging tour & fireside feast.
- Drizzle over a stack of freshly made pancakes & cream for an indulgent breakfast. Enjoy this with a stay in The Nook & The Nest
- Use as a base for the most refreshing sorbet. To make a batch of sorbet, add 400ml syrup, 200ml water & one egg white to an ice cream machine & churn to perfection!
When collecting any wild botanicals, make sure to follow these sustainable foraging guidelines. We hope you enjoy experimenting making your own floral syrup using the botanicals you have in your garden & local hedgerows.
