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A fragile pink syrup that captures the fleeting essence of spring flowering currants. The light heating course of preserves each the colour and delicate floral notes. Excellent for drizzling over pancakes, stirring into prosecco, or utilizing in springtime cocktails.
SERVES Many (makes about 500ml)
- 4 giant handfuls contemporary flowering currant blossoms (about 100g)
- 500g unrefined caster sugar
- 500ml filtered water
- Tiny pinch of sea salt
- Juice of ½ lemon
Gently shake the blossoms to take away any bugs or particles. Don’t wash them – you wish to protect their delicate nectar.
In a heavy-bottomed pan, mix the sugar and water. Warmth gently, stirring till the sugar dissolves fully.
Simply because the syrup involves a simmer, take away from warmth. Add the flowering currant blossoms and stir gently to submerge.
Cowl and let steep for twenty-four hours in a cool place.
Pressure by a fine-mesh sieve lined with muslin, urgent very gently on the flowers to extract all of the syrup.
Add a tiny pinch of salt and the lemon juice – this helps protect the colour and brightens the flavour.
Pour into sterilised bottles whereas nonetheless heat. Will preserve within the fridge for as much as 3 months.
Notes
- Decide the blossoms on a dry morning after they’re most aromatic
- The syrup ought to be a fragile pink – keep away from overcooking which may boring each colour and taste
- Use inside a number of days of opening
- Strive mixing with glowing water for a spring cordial (1 half syrup to 4 elements water)
- Pretty drizzled over contemporary goat’s cheese or ricotta
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