Jasmine, Wild Thyme, and Elderflower Syrups
Automatically translated from Romanian. See the Romanian original
Three summer floral syrups—jasmine, wild thyme, and elderflower—that are easy to make at home, perfect for lemonade, creams, or sauces.
Ingredients
Method
-
Wash the flowers in cold water and dry them well before using.
-
For the jasmine syrup: bring 500 g of sugar and 500 ml of water to a boil and let it simmer over low heat for 4-5 minutes.
-
Add 200 g of jasmine flowers, leave it covered until it cools down, then strain.
-
Mix with 3 tablespoons of lemon juice and store in the refrigerator, in an airtight container.
-
For the wild thyme syrup: prepare a concentrated tea by pouring 500 ml of hot water over a good handful of wild thyme (leaves only, no roots), cover, and let it steep for 20-30 minutes.
-
Strain the tea, add 400 g of sugar, and simmer over low heat for another 20 minutes.
-
Add 3 tablespoons of lemon juice, pour into a bottle, and keep it in a cool pantry.
-
For the elderflower syrup: boil 500 g of sugar with 500 ml of water for about 5 minutes.
-
Remove the pot from the heat, add 20 elderflowers and 2 tablespoons of lemon juice.
-
Leave to macerate with the pot covered for 3 days, in a pantry or in the refrigerator.
The story behind this recipe
I haven't made any kind of syrup before, but today, after a trip to the countryside, I found myself surrounded by fragrant flowers and a lightbulb went off. I decided to give it a try, especially since I had never tasted jasmine, wild thyme, or elderflower syrup.
The process is mostly the same, but I will leave the steps followed for each syrup individually.
*I used brown sugar, and the plants must be washed in cold water and dried before using them.
Jasmine:
Bring 500 g of sugar with 500 ml of water to a boil and leave over low heat for 4-5 minutes.
Add 200 grams of jasmine flowers, leave covered until it cools, then strain.
Finally, mix with 3 tablespoons of lemon juice.
Store in a cool place, tightly sealed.
Wild thyme:
Here we first make a concentrated tea with the wild thyme. For 500 ml of hot water, add a good handful of wild thyme (including the leaves. Only the roots are not allowed), cover, and leave to infuse for about 20-30 minutes.
Strain the obtained tea, add 400 g of sugar, and boil for another 20 minutes over low heat.
Finally, add 3 tablespoons of lemon juice and pour into a bottle that we leave in a cool pantry.
Elderflower:
Boil 500 g of sugar with 500 ml of water for approximately 5 minutes.
Take the pot off the heat, add 20 elderflowers and 2 tablespoons of lemon juice, and let it macerate with the pot covered for 3 days, in a pantry or the refrigerator.
I can't wait to use them in creams, sauces, or lemonade 💛
## Source: Facebook (2020-06-11)
Jasmine, elderflower, and wild thyme syrup
An explosion of scent and taste!
🌸🌺🌷🌹🌼🌻💮
#gustdevara on the blog 👇
https://anamariagateste.blogspot.com/2020/06/sirop-de-flori.html?m=1
