Edible Flower Simple Syrups (Rose, Pansy & Lavender)

Sarah MickeyAll Recipes, Cocktail & Beverage Recipes, Dessert Sauce Recipes, Dessert Techniques, Edible Flower Recipes, Lavender Recipes Leave a Comment

Edible Flower Simple Syrups (Rose, Pansy & Lavender)

Flower simple syrups add color and flavor to cocktails, sorbets, and other applications.

Though the recipes below call for edible pansies, lavender buds, or edible roses/edible rose petals, you could likely use the same technique with other edible flowers if you experiment with making sugar pastes from them and the results are good.

INGREDIENTS

DIRECTIONS | Fresh Rose or Pansy Simple Syrup Recipe

1

Combine the flower paste and water in a pot on the stove.

2

Heat gently, stirring, until all the sugar has dissolved.

3

Strain out any flower pieces.

4

Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

TIP

Pansy syrups have a thicker consistency than rose syrup…we think there’s some mucilage or something like that in the stem base of the flowers. Assuming that’s the case, you might be able to get a more traditional syrup thickness by omitting the stem bases when you make the paste…but they’re where a lot of pansies’ wintergreen-mint flavor is.

INGREDIENTS

DIRECTIONS | Lavender Bud Simple Syrup Recipe

1

Combine the sugar, water and lavender buds in a pot on the stove.

2

Heat gently, stirring, until all the sugar has dissolved.

3

Transfer into a separate container and strain out the lavender buds.

4

Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

TIP

If you’re making a cocktail, sorbet base, etc with your simple syrup and aren’t getting a strong enough floral flavor, consider adding a dash of rosewater or orange blossom water.