Honeysuckle and Meadowsweet Spritzer
A delicious floral simple syrup made with summer hedgerow foraged honeysuckle and meadowsweet flowers.
- 300 g of sugar
- 200 ml of water
- 200 g of mixed Honeysuckle and Meadowsweet flowers
- Juice of 1 lemon
- Sparkling water or sparkling wine
Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer.
Remove as much of the stems as possible and place the flowers in a glass or ceramic bowl.
Pour hot syrup over top and let stand for at least 30 minutes.
Add the juice of a lemon.
Strain the mixture and discard the flowers.
Pour into bottles and chill in the fridge, keep in the fridge for up to one month.
Nutrition Information based on mixing the syrup with sparking water.
Honeysuckle and Meadowsweet syrup can also be used to macerate soft fruits such as strawberries and peaches and adds a lovely flavour or it can be poured over ice cream.
Adapted from Cooking with Flowers by Miche Bacher
Calories: 116kcalCarbohydrates: 30gSodium: 1mgSugar: 30g
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