Clover Blossom Syrup Recipe

Had enough of my floral recipes yet?  I hope but because here’s another one 😁

I love the scene where Thumper is teaching Bambi about food.

“Eating greens is a special treat. It makes long ears and great big feet.  But it sure is awful stuff to eat”

Thumper tells Bambi to skip the clover leaves and just eat the blossoms.  Apparently that’s the good stuff.

Since I was a little girl I’ve kinda wondered what clover blossom tasted like.

“Eating greens is a special treat. It makes long ears and great big feet.  But it sure is awful stuff to eat”

Well now I know.  It tastes like blossom of course!  But when you turn it into a delicate syrup, that you can use in cocktails, as a cordial or an ingredient in deserts – it tastes an awful lot like honey.

You will need

1 packed cup of Clover blossoms – pink ones give the best colour

1 lb /450g granulated sugar

1 pint / 570ml of water

3 tablespoons lemon juice

*These amounts will make one bottle

Method

  • First gently rinse your clover.
  • In a large pan combine the sugar and water.
  • Gently heat until all the sugar has dissolved
  • Bring to a boil and hold there for one minute.
  • Remove from the heat.
  • Remove the clover leaves and stems and add to the compost, do the same with any brown petals and add the rest to a cup.
  • Add one cupful of blossoms to the sugar syrup.
  • Let the mixture steep for at least 12 hours.
  • Strain through a muslin cloth.
  • Your syrup will be a mousey brown colour.
  • Add the lemon juice and watch it magically turn the most beautiful shade of pink!
  • Bottle and store in the fridge for uo to six months or freeze in ice cube trays.

This syrup has a subtle, velvety flavour.  It tastes wonderful with tangy ingredients as it helps to soften the overall pallet.

Love Rachel ❤️

 

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