Best Fresh Flowerherb Syrup Recipes

HERB SYRUP

Steps:

• Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.

FRESH LEMONADE SYRUP

Steps:

• In 2 quart bowl, add 1 cup water and microwave for 1 minute.
• Add Splenda for Baking and stir to dissolve.
• Add lemon juice and grated peel.
• Stir.
• TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
• Add ice.
• For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
• Stir.
• TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.

FRESH BERRY SYRUP

Steps:

• Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
• Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes.
• Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids.
• Serve syrup at room temperature.

FRESH FLOWER/HERB SYRUP

Steps:

• Join all ingredients in a large pot.
• Mix well until sugar and citric acid are dissolved.
• Let sit 2 days.
• Sieve and bring to boil.
• Fill the hot syrup in bottles (be careful while working with hot syrup).
• Serve with cold water or mineral water.
• Ideas: Use this syrup on plain yogurt, on ice cream, with sparkling wine, and many other ways.

FRESH FLOWER/HERB BLOSSOM ICE CUBES FOR SUMMERTIME ENTERTAINING

Steps:

• Gather and gently rinse all of your pesticide-free blossoms.
• Boil water for 2 minutes for all the air trapped in the water to escape. Then leave to cool till room temperature. This will ensure that the ice cubes are crystal clear.
• Place each blossom at the base of each individual compartment within an ice tray (or more trays if you have a large party).
• Fill each compartment half full with the cooled boiled water and freeze.
• After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water.
• Refreeze and allow it to remain in the freezer until you are ready to use them (store in the freezer in zip lock bags).
• NOTE: You can also freeze a large ice ring for the punch bowl, with a variety of blossoms. Don't use the glass punchbowl or it will expand and burst in the freezer. Instead, use a ring-shaped cake tin and fill it with flowers and water. Follow the same procedure as above (filling halfway, then freezing), but you can add additional blossoms to the second layer so that the blossoms are throughout the large ice ring.
• Use the ice cubes in pitchers or glasses of lemonade, iced tea, juices, punches and cocktails.

FRESH FLOWER PRESERVATIVE

Steps:

• Mix together.
• place in vase.
• add flowers and enjoy.

BORAGE FLOWER SYRUP

Steps:

• Place the borage flowers in a small bowl, cover with boiling water and leave to steep overnight.
• The next day, strain the liquid into a pan and bring to a boil. Pour this boiling liquid over another cupful of borage flowers. Soak for 8 to 10 hours. Strain again and press all the juices out with the back of a wooden spoon.
• Measure the liquid and add 1 cup of sugar for every 1 1/4 cups of water. Heat slowly until the sugar has dissolved, then boil vigorously until thickened. Remove from heat, skim and store in clean bottles or jars. Keep in refrigerator.

CUT FLOWER PRESERVATIVE #1

Steps:

• Discard decaying leaves and flowers and any foliage which would be below the water line, plus any unnecessary leaves.
• Trim bottom ends of flower stems by cutting on an angle to maximize the surface area for water and to prevent the ends from resting flat on the bottom of the vase.
• Mix lemon-lime beverage, bleach, and warm water. Be sure to use warm water (100-110 degrees Fahrenheit or 38-40 Celsius). It will move up the stems more effectively than cold water; add flowers.