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 you're lucky enough to have one in your garden or conservatory maybe the blooms of a citrus tree, how about pairing those with the beneficial dandelion.
However, if you leave the safe paths of the normal edibles and move into a few more exciting areas you could surprise yourself!
Check out our Ultimate guide to Edible Wild and Garden Flowers.
How about the liquorice flavours of clover or fennel or a more unusual flavour such as hibiscus, jasmine or honeysuckle? Even sweet violets. Once you have made your syrup you can use it in many ways; how about adding it to sparkling water, champagne or a cocktail. Or even pouring the syrup over warm fruit, cake or whipping it through cream and serving it as a topping for pancakes?
A brief history of Flower Syrup
Flower syrup has a long and fascinating history that dates back centuries. It has been used in various cultures around the world for its aromatic and flavorful qualities. While the exact origins of flower syrup are unclear, it is believed to have originated in the Middle East or Mediterranean region. Here is a brief history of flower syrup:
Ancient Times: The use of flower-infused syrups can be traced back to ancient civilizations such as the Egyptians, Greeks, and Romans. These civilizations valued the aromatic properties of flowers and used them for culinary and medicinal purposes. They would extract the essence of flowers by steeping them in sugar or honey syrup, creating a fragrant and sweet syrup.
Arab Influence: During the medieval period, Arab traders and scholars played a significant role in spreading knowledge of herbal and floral preparations across Europe. They introduced new ingredients and techniques, including the art of making flower syrups. Rose and orange blossom syrups became particularly popular in the Middle East and North Africa.
European Renaissance: Flower syrups gained popularity during the European Renaissance, with the expansion of trade routes and increased contact with the East. The nobility and aristocracy of Europe began to incorporate flower syrups into their cuisine and beverages, adding a touch of elegance and exoticism to their feasts. Lavender, violet, and elderflower syrups were commonly used during this time.
Colonial Era: During the age of exploration and colonisation, European powers brought back various exotic flowers and plants from their overseas territories. This led to the introduction of new floral flavors for syrups in Europe. For example, hibiscus flowers were brought from Africa and the Caribbean, adding a vibrant and tart flavour to syrups.
Modern Era: Flower syrups continued to be enjoyed in the 19th and 20th centuries. Their popularity declined for a while with the rise of industrialized food production, but there has been a resurgence in recent years as people rediscover traditional flavors and seek natural and artisanal products. Flower syrups are now used in a variety of culinary applications, such as cocktails, desserts, and flavored drinks.
Today, flower syrup is cherished for its delicate and aromatic taste. It is made by infusing flowers, such as roses, violets, elderflowers, or lavender, into a simple syrup base. The resulting syrup can be used to flavor beverages like lemonades and teas, enhance desserts, or create unique cocktails.
How to make Flower Syrup
Any Flower Syrup Recipe
Ingredients
1 cup water
3 cups sugar
1 cup of fresh edible flower petals
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 spring 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!
Summing up
In conclusion, creating your own flower syrup is a delightful and rewarding experience that brings the beauty and essence of flowers into a delectable liquid form. Whether you choose to make lavender, rose, or any other floral syrup, the process allows you to capture the delicate flavours and aromas of nature and infuse them into a versatile ingredient that can enhance a wide range of culinary creations. From cocktails and mocktails to desserts and baked goods, flower syrup adds a touch of elegance and a burst of floral bliss. So, gather your favourite blooms, embark on this floral adventure, and savour the enchantment that flower syrups bring to your taste buds and senses.
Check out our ultimate guide to Edible Wild and Garden Flowers.