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| Black locust infused sugar |
Making syrups to mix into drinks and dilute with seltzer is a common Hungarian tradition. Ripe fruits or fragrant flowers become the flavor components for the sugar syrup, ascorbic acid is added as a preservative and tart flavor booster. We get powdered ascorbic acid (vitamin C) at GNC in an 8 oz bottle and it lasts for a long time. Here we used black locust flowers (Robinia pseudoacacia) as the flavoring agent, and mixed it with seltzer for a refreshing drink. Robert rims the glass with sugar infused with more black locust flowers for an even more fragrant flavor. The syrup is added to seltzer or water at a 1:7 ratio to make the final drink.
Black Locust Flower Syrup makes about 4+ cups of syrup
2 1/4 c. water
3 c. sugar
2 c. packed black locust flowers
3 T ascorbic acid powder
2. Allow the sugar syrup to cool to 80°F, then add the black locust flowers. Let the flowers steep in the syrup for 24 hours.
3. Filter out the flowers and give them a squeeze to extract all the flavor.
4. Remove 1 cup of the syrup, and warm it up. Add the ascorbic acid, stirring to dissolve it. Pour the syrup back into the rest, mixing well. Store in airtight containers. |
| Black Locust flower cluster |
3 comments:
Wonderful! Thank you for posting!
Thanks so much for the recipe! I had no idea these beautifully scented flowers were edible. Just made some this evening :-)
Any ideas for cocktails with the syrup once it's ready? Or would you just add to sparkling water/soda?
We generally just add our syrups to seltzer. We don't have much experience with cocktails, but I am sure these syrups would work well in recipes that call for syrups.
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