Any flower means any edible flower of course, but there is also another stipulation.. The flower of choice has to have a definitive flavour that will make a good flower syrup, or if not a flavour then a colour that will benefit the syrup in look (use coloured edible flowers to improve the colour but don’t reduce the amount of flavour flowers simply add more for colour). The obvious contenders are Wild Rose and Lavender or if your lucky enough to have one in your garden or conservatory maybe the blooms of a citrus tree however, if you leave the safe paths of the normal edibles and move into a few more exciting areas you could surprise yourself!
Simply boil all ingredients for 10 minutes or until the mixture has thickened into syrup. Now, strain through a sieve (preferably with a muslin on top) into a clean glass sealable bottle. That’s it, I can almost hear the cocktail glasses clinking there way towards the fridge. It will keep up to two weeks in the fridge, so from sping until summer you could literally have 8 to 10 different syrups, each in turn with your favourite edible flower!
Playful, satisfying and very tasty.
p.s. Please make sure that you are 100% that you are eating an edible flower there is some very toxic plants out there!
Wild Food Home