This a a simple syrup that lends a nice flavour to some summertime beverages. Whether it’s added to Murlo Lemonade or a cocktail, it gives your drink a great flavour and floral notes.
4 Cups of blossoms *
2 Cups boiling water
You will need 1 1/2 Cup of infused liquid
1 cup granulated white sugar
Pull the individual flowers from the stem. Do not wash as you will remove pollen that imparts it’s flavour to your syrup.
Measure blossoms into a large heat proof bowl.
Pour boiling water over the blossoms. Place a plate on top and weight it down. This keeps the blossoms under water while you are steeping out their flavour.
Allow this mixture to steep overnight.
The next day strain the blossoms from the liquid. We use a small strainer lined with a coffee filter. Squeeze out all the liquid from the blossoms.***
Place this liquid into a large sauce pot. Bring to a boil then allow to simmer. This will evaporate some of the water leaving a more concentrated liquid. Once you have reduced the infused liquid to 1 and 1/2 cup add the sugar. Stir to dissolve all the sugar. Simmer for 3-4 minutes. Remove from heat, and allow the mixture to cool. Store syrup in the refrigerator.
***be sure to collect blossoms that are away from dusty areas and have never been sprayed with any type of herbicide.