Cocktail with Blossom Syrup

Doesn’t a homemade elderflower blossom gin fizz feel like just the thing? Or maybe vanilla ice cream or cake topped with elderflower blossom syrup? Flower syrups add a hint of flavour to all kinds of dishes, and can be made with edible species such as roses, hibiscus, lavender and chamomile. At Naramata Inn, we’re inspired by eating great ingredients, sourced locally. This simple recipe will have you enjoying and sharing a “taste of your place,” as local as your own garden.

1 cup elderflower blossoms (or your choice of edible flowers) 1 cup water 1 cup granulated sugar

Snip blossoms loose from the stem, and discard the rest. (If you’re using a larger flower, just use the petals.) Gently wash under cool water and set aside.

Combine water and sugar in a medium saucepan and heat to a simmer, stirring until sugar dissolves. Continue stirring over heat until the liquid is thick, lightly coloured and bubbling around the edges.

Remove from heat, sprinkle flowers directly into the simple syrup, and let steep for a minimum of 30 minutes (and up to 24 hours). This is an ideal time to add other ingredients, like vanilla, cinnamon, rosemary, cardamom or citrus zest. Lemon is traditionally used with elderflowers.

Remove from heat, strain and allow mixture to cool. Syrup can be stored in an airtight glass jar in the fridge for a couple of weeks. To serve, add to cocktails, lemonade or ice tea, drizzle over ice cream or cake or use to flavour whipped cream. Yields 1 ⅓ cups.

SAFETY TIPS

• Make sure the flowers you are using are edible for humans, and that no pesticides have been used on them. • Use only fresh flowers in good condition, with no signs of wilting, browning or disease.