Then I remembered reading this, and thought, 'maybe I can.'
There are lots of recipes for flower syrups. Each varying the ratio of :-
flower heads : water : something to sweeten : acetic acid/lemon juice, or both.
I like the one below (found here) because it simply uses honey, honeysuckle blossom and water:
Use the following proportion of ingredients for the quantity that you desire
- four cups of filtered tap water
- two cups of honeysuckle blossom
- one cup of honey
- Collect nice fresh blossoms making sure that no pesticides have been sprayed on them. Not the berries as they are poisonous. Pick over and then rinse.
- Place in a saucepan and cover with the water. Bring to the boil.
- Reduce the heat, stir in the honey and simmer for twenty minutes to infuse the flavour and aroma.
- Remove from the heat and strain.
- Pour into clean jam jars, screw the lid on and then leave to cool.
- Keep refrigerated when not using.
:: :: ::
other weekend highlights...
- a surprise friday supper in London with A
- stocking up on favourite Scadinavian foods
- totalling up the final grade on the last of the exam papers that he marked.
- a naughty, naughty, slice of cake but healthy pot of tea here
- a sewing day
- my wild and wonderful garden.
I'm joining karen to see what she's been up to this weekend...are you coming too?