Wednesday, May 16, 2018

Black Locust Blossom Syrup 【槐花糖浆】

It is May and is the season to forage black locust flowers (Robinia pseudoacacia) again, I made Steamed Black Locust Blossoms and 

Black Locust Blossom Pancake  in the past years.

This year I decided to make a batch of black locust flowers syrup, it can be use to mixed with liquor and seltzer to make cocktails or used on pancake/pastry as drizzle



Ingredients:Makes about 16 oz
200 g of sugar
200 g of black locust flowers
2 cups of water
1 lime (1/2 thinly sliced and remaining 1/2 squeeze out the juice)

200 克 蔗糖
200 克 槐花
2 杯 水
1 只 青柠 (半只切薄片,半只挤出青柠汁)

1. Clean and soak the Black Locust flowers in salt water for 10 minutes. Wash and drain the flowers. Divide the flowers into half and place it in two mason jars with 2-3 slices of lime.

2. Add water to a sauce pan and heat the water to boiling and add the sugar, stir until the sugar dissolves, add lime juice and stir well.

3. Allow the sugar syrup to cool for 10 minutes, pour half to each mason jar and cover the jars immediately, let the flowers steep in the syrup for 24 hours.

4. (Optional) Filter out the flowers and give them a squeeze to extract all the flavor, store in air tight container in refrigerator, it could be stored up to 2-3 weeks.

1. 把槐花摘好洗净泡盐水10分钟,再次洗净沥干后分成两个等份装到洗净消毒好的瓶子里,加入2-3片的青柠。

2. 把糖和水加热煮滚至糖完全溶化,加入青柠汁拌匀。熄火稍等10分钟。

3. 把糖浆倒入玻璃瓶里,加盖旋紧室温泡24小时。

4. 24小时后用纱布过滤挤出糖浆,再次装瓶冷藏即可。此糖浆可冷藏2-3周。


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