Sirop de fleurs de sureau | L'Herboriste

Whether they are in bloom in spring or in fruit at the end of summer, the syrup is one of my favorite plants. As I am not the only one to harvest it, I check during the harvest that there are no undesired small inhabitants in the flowers. You will mostly find small animals that enjoy pollen, but also green spiders that, they, enjoy the naivety of these little beasts. You don't see her, but she, she sees you. Despite everything, with her small size, she won't do much to you. For this recipe, we don't need a ton of flowers, I take 5 or 6 umbellas that will suffice to make a well-scented syrup. I already explained to you last year, for another recipe, how to identify the syrup, I put the link at the top of the screen. But here is a short summary. Look for a trunk, a white mollusk at the heart of the branches, leaves made up of 5 toothed folioles and umbella flowers, releasing a delicious smell of apricot or lychee fish. Once the flowers are harvested, the most complicated part is done. All that remains is to prepare the syrup. In a small teapot, I put all my flowers, you can use a simple glass pot. I select the small bouquets by keeping as few green stems as possible. I don't wash my flowers beforehand because it rained recently and my syrup is far from the paths of the earth. Once all in the teapot, I sieve them well. Then I add water at room temperature. I mix with a spoon so that all the flowers are submerged. And all that remains is to cover and let it rest in the fridge overnight. The next day, it's time to filter our infusion. The liquid has become well golden thanks to the pollen of our flowers. I empty it over a fine sieve. At the end, you can also press the flowers in one hand to extract as much scented water as possible. Then I extract the amount of infusion I need. For my syrup, I used about 200 ml of infusion. You can do more, you can do less. Know that with this amount, you can make several liters of syrup. I pour my infusion into a small saucepan. Then I add the same amount of white sugar. Yes, it's a lot of sugar, but it's a syrup recipe, not a green salad. All that remains is to heat everything slowly, without boiling, just to melt the sugar. And once the sugar has melted and the liquid has cooled, I add a little lemon juice. It is for conservation, there is no impact on the taste. And our syrup is ready. I pour it into a small, well-cleaned bottle. I don't have enough to keep it for the long term, so I'll use it quickly. But I explain to you on the blog how to preserve your syrup in the right way. I let it cool in the fridge and it can finally be tasted. A little touch with water, sparkling water or in a cocktail really changes the mood. The taste of the syrup is very pronounced without being bitter. It's really a very pleasant flower to consume. You can also make ice cubes out of it, use it for fruit salads, infusions. The uses are diverse and varied. As always, find the recipe on my blog, the link is in the description of the video. I hope you enjoyed this recipe. If so, don't forget to put a blue thumb, comment, share and subscribe so you don't miss my next recipes. See you next week for a new video. In the meantime, I send you kisses and see you soon!