For the past couple of years I have been able to successfully keep my Jasmine plant alive all year round. I impatiently have waited for the past couple of years for its flowers to bloom so that I can experiment with the fragrant blooms. Last year I made the incredible Jasmine Gelato, which was a huge hit. This year I started brainstorming in late January about how I was going to use my flowers this year.
I patiently waited the days and weeks that it took for the flowers to bloom. My plant was spectacular this year. Evenings were truly a treat as the smell of the flowers intensified. Believe me when I say that I simply stood next to my plant and took in the scent of the flowers.
This year I decided to make Jasmine Syrup using the fresh flowers from my plant. Traditionally syrup requires equal parts sugar and water. I lowered the amount of sugar for this recipe as I felt it was way too much sugar. I promise you that you will love this incredibly fragrant syrups as much as I do!
1 cups sugar
2 cups filtered water
1 cup fresh jasmine flowers
Bring water to a boil, then add sugar. Mix until all the sugar has dissolved. Turn heat off and add jasmine flowers. Cover and allow to steep for 2 to 3 hours. Place a sieve over a bowl and drain liquid. Discard flowers and place the syrup in an airtight bottle. Store in the fridge.