Flowers and Leaves Suitable for Syrups:

• Elderflower: Known for its delicate, floral flavor.
  • Best time to harvest: Late spring to early summer.
• Rose: Use fragrant varieties like Damask or English roses.
  • Best time to harvest: Morning, after the dew has dried.
• Lavender: Offers a sweet, floral, and slightly herbaceous flavor.
  • Best time to harvest: When the flowers are just beginning to open.
• Violet: Provides a sweet, delicate flavor.
  • Best time to harvest: Early spring.
• Dandelion: Young dandelion flowers can make a surprisingly sweet syrup.
  • Best time to harvest: Spring.
• Mint: Peppermint or spearmint leaves create a refreshing syrup.
  • Best time to harvest: Before the plant flowers for the best flavor.
• Lemon Verbena: Offers a strong lemon flavor.
  • Best time to harvest: Throughout the growing season.
• Pine Needles: Offers a woodsy and citrusy flavor. Use fresh, young needles.
  • Best time to harvest: Spring.

General Syrup-Making Instructions:

1. Gather your ingredients:
   • Fresh flowers or leaves
   • Water
   • Sugar (granulated white sugar is commonly used, but you can experiment with others)
   • Optional: Lemon juice (acts as a preservative and enhances flavor)
2. Prepare the flowers/leaves:
   • Rinse the flowers or leaves gently to remove any dirt or insects.
   • Remove any stems or green parts from the flowers, as they can be bitter.
3. Infuse the Flavor:
   • Cold Infusion: Place the flowers/leaves in a jar and cover with cold water. Let it sit in the refrigerator for 24-48 hours.
   • Hot Infusion: Bring water to a boil and pour it over the flowers/leaves. Let it steep for about 30 minutes to an hour.
4. Make the Syrup:
   • Strain the infused water through a fine-mesh sieve or cheesecloth to remove the solids.
   • Measure the infused liquid.
   • In a saucepan, combine the infused liquid with an equal amount of sugar (1:1 ratio).
   • Add a squeeze of lemon juice if desired.
   • Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
   • Bring to a simmer and let it cook for a few minutes until the syrup thickens slightly. Be careful not to overcook it.
5. Cool and Store:
   • Let the syrup cool completely.
   • Pour the syrup into sterilized bottles or jars.
   • Store in the refrigerator. Homemade syrups typically last for a few weeks to a couple of months.

Tips:

• Edibility: Ensure that the flowers or leaves you are using are edible and have not been treated with pesticides.
• Flavor Intensity: Adjust the quantity of flowers/leaves to water ratio based on your preference. More flowers/leaves will result in a stronger flavor.
• Sterilization: Sterilize bottles by boiling them in water for 10 minutes to ensure the syrup stays fresh longer.
• Experimentation: Feel free to experiment with different combinations of flowers and herbs to create unique flavor profiles.

Resources:

• Grow Forage Cook Ferment: How to Make Flower Syrup
• Practical Self Reliance: Homemade Syrups from the Garden