Chrysanthemum flower syrup Recipe

Bring together the sugar and water to a boil and remove from heat umgehnd plate. The chrysanthemum petals from the neck and pluck the white with scissors approaches. They taste slightly bitter and must be disposed of. Then the flowers into a sealable container and give with good on the 50 ° C pour cooled syrup. Stir once thoroughly and are now 3 days at south-facing windows in the sun. Absent for three consecutive days of sunshine, the vessel can remain there longer. The syrup is good when the petals are translucent and no longer have its own color. Then the syrup through a fine sieve run. Dark, cool and well sealed to keep the syrup at least 6 months. It goes well with vanilla ice cream, chocolate ice cream and cake for dessert, many dry sauce. Also great as an addition to or as a sweetener in a champagne cocktail.

By the bright red color of the syrup is very decorative and is also great as a gift from the kitchen.