John Myers
Ingredients for 1 servings:
- 200 g flowers (black cherry blossoms)
- 1 liter of water
- 1 lemon(s) (organic)
- 10 g citric acid
- 1 kg sugar
Instructions
Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 30 minutes
wonderfully fine honey aroma
Collect black cherry blossoms from an uncontaminated area. It will take some patience and time to gather the 200g. Wash the lemon, slice it, and add it to the water with the blossoms. Then cover and let stand in a container in a cool, dark place for 2-3 days, stirring daily and checking that no mold forms. To submerge all the blossoms in the water, it helps to place a small plate on top of the blossoms, perhaps weighing them down with a stone to form a lid. After steeping, filter the liquid through a cloth and bring to a boil with the sugar. Simmer for at least 10 minutes. This is important because the green parts contain prunasin (cyanogenic glycoside), which releases hydrogen cyanide upon contact with water. You can also smell this when you stir the mixture. It is a slight bitter almond aroma. Hydrogen cyanide is volatile at 26°C, so the cooking time is important! While it’s cooling, add the citric acid and then immediately pour into prepared bottles. This is a sweet alternative for those who find elderflower too strong or who prefer a little variety. I like the syrup in water and sparkling wine, but sparkling wine is obviously more delicious.
Facebook Comments