Flower Syrup
Flower Syrup
1 cup water (or rosewater) 3 cups sugar 1/2 to 1 cup flower petals, whole or crushed Boil all ingredients for 10 minutes, or until thickened into syrup. 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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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