Clover Blossom Syrup Recipe

Had enough of my floral recipes yet? I hope not 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 up to six months or freeze in ice cube trays