I think by now you have realized that I love a touch of floral wherever I can sneak it in. A lot of the time you can’t pinpoint exactly why something tastes a little more complex, and that’s exactly how you know you pulled it off (otherwise it may get a bit soapy). I adore a simple syrup steeped with flowers to lightly brush on cakes, use as an extract in shortbread cookies or whip into a buttercream.
Peony season lasts even longer when you make a simple syrup to infuse in coffee or my preserves recipe, like I did here. Please don’t stop at peonies! Violets, lilacs, roses, chamomile, marigolds, bee balm, borage, juniper, pine, the list goes on! Be sure to research that the flower of your choice is edible, if you are unsure. And only use flowers that have NEVER been sprayed with chemicals (you are what you eat) and thoroughly wash before eating.
Peony Flower Simple Syrup
Yields: approx. 10 ounces
- 1 c. water
- 1 c. granulated sugar
- 1 bloomed Peony flower, rinsed (make sure it has been grown organically without any pesticides or chemicals)
- NOTE: If using smaller flowers, use about 1/2 cup worth
- In a medium saucepan over medium-low heat, add 1 cup water and 1 cup granulated sugar.
- Let simmer until sugar is dissolved after a few good whisks.
- Dunk the peony into the syrup petals-down and let the mixture cool for 10 minutes.
- Add to a pretty glass vessel to store in the fridge.
How to Use
- Add 2 TBS to finished easy fridge preserves.
- Stir into iced/hot tea or coffee (no waiting for the sugar to never dissolve!)
- Drizzle over pancakes and yogurt
- A splash in a gin and tonic
- Make into ice cubes – put a petal in each section for extra pretty!