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Flower syrup

Use only flowers that are free from pesticide and make sure that they are edible. Choose fresh flowers that are in full bloom and are not wilting or have any disease or bugs on them. The basic rule for flower syrup is one part water to one part sugar. If you want a very thick syrup use one part water to two parts sugar.

Author: Shades of Cinnamon
Ingredients
  • 1 cup water
  • 1 cup sugar
  • 3 Tbl edible flowers
  • Additional herbs if desired
Instructions
  1. Using a saucepan on the stove over medium high heat, stir the sugar and water together until the sugar gradually dissolves. When it has completely melted, you will be left with a thick, liquid. The liquid should gentle bubble around the edges.

  2. Add the flowers, or crushed dried flowers. Gently simmer for no less than 30 minutes. The longer it simmers the more intense the flavour. 

  3. At this stage you can add other flavours like vanilla, cinnamon, rosemary, berries or citrus zest. 

  4. If you want a colour to your syrup add a small amount of food colouring. Try and use a natural one. 

  5. Remove from the heat and allow to cool after straining the liquid into your chosen jars. 

  6. Your flower syrups will stay fresh for a few weeks if sealed correctly and kept in the fridge.