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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!

Ingredients

1 cups sugar
2 cups filtered water
1 cup fresh jasmine flowers

 Gently rinse 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.

This fragrant syrup can be added to hot tea, iced tea, or in any other recipe that asks for syrup!

 

 

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