The trees worked hard to grow all their blossoms. And as mentioned in our previous article, we had to remove the blossoms from the trees this year, so they can focus on growing and maturing before producing a full crop of fruit. As we didn’t have the heart to let them go to waste, we brainstormed a few ideas on how to utilize each and every one of them. The most popular answer on Google was to dry out the flowers and use them for tea. At the time we didn’t have an efficient way to dry out the quantity we had.
So we spent some time thinking about other ways to infuse them into our cocktails. Syrup! We took equal parts sugar and water, brought it to a boil, ensured all of the sugar was dissolved and poured the liquid over the blossoms.
Blossoms in the jar!
The mixture sat for about a week. Checking on it periodically to see how the flavor was developing and making sure it wouldn’t go too far. Then we strained out the blossoms and jarred the syrup.
Do this at home with other flowers, herbs, or spices. This is one of the easiest ways to infuse more flavor into your cocktails or mocktails. Some of my favorites are mint, cinnamon, vanilla, and ginger. All you need is equal parts water and sugar, and whatever else you would like to infuse it with. Stay tuned for more posts on the recipes that we love, and one dedicated to all things simple syrup.
