Recipe for syrup from flowers: preserve dandelion and lilac


Spring is here, buds are bursting open everywhere and enveloping the world in a beguiling scent. A wonderful time of the year for all epicureans – unless the pollen bothers you. The fragrant products made by preserving and indulgence expert Daniela Posern are completely allergen-free. The ingredients for it are on every corner, the preparation is what you can call “meditative”.

Dandelion Honey/Dandelion Syrup

No bees had to toil for our dandelion honey, which is not real honey at all, but collecting and plucking the flowers is a lot of hard work. In terms of taste, however, it is always a vegan alternative to honey and can also be used.

For about 5 small glasses you need:

  • approx. 250 g dandelion flowers without stem
  • 1 kg of sugar
  • 1 liter of water
  • 1 Bio-Orange
  • 1 Bio-Zitrone

Collect flowers on a sunny day, as far away from traffic as possible, shaking off any creepy-crawlies. Pluck the petals from the green parts of the flower. Cook with the water and the sliced ​​orange for about 10 minutes. Then cover the broth and let it steep for 24 hours. Strain the contents of the pot through a cheesecloth, then bring them to the boil together with the sugar and lemon juice. The liquid should be boiled down to about half. Important: Check consistency from time to time. If you put 1 tsp on a cold plate and you can draw a dividing line, it’s done. Now only fill the hot liquid into sterilized glasses.

lilac syrup

Everything goes a little faster with the syrup made from lilac blossoms, and the result is still flowery, spring-like and fresh and gives every sparkling wine and every soda that certain something.

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For approx. 5 bottles of 200 ml each you need:

  • ca. 6 Fliederdolden
  • 500 grams of sugar
  • 1 liter of water
  • 1 packet of citric acid powder
  • 1 Bio-Zitrone

Do not wash lilacs, just shake them off lightly to drive away animal guests. Pluck the blossoms from the stalks into a sealable jar or pot, pour in water, add sliced ​​lemon and citric acid. Allow the mixture to infuse for at least 2 days in a cool environment. Then strain/squeeze the mixture through cheesecloth or a very fine sieve. Now just boil the stock with the sugar until it has dissolved. From there into sterilized bottles. Have fun imitating!

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