Peony Syrup
Pretty pink peony season is short but beautiful but their fine colour & perfume can be enjoyed in many more ways than simply sat looking pretty in a vase? You can actually use that floral scent & even colour in desserts & drinks (preferably some kind of cocktail), much in the same way that you would a rose.
Peony syrup is a really simple way to preserve & extend their short lived blooms & bring their loveliness into the summer. A really simple concoction made using only 4 ingredients but one that will give you plenty of syrup to use in an endless array of cocktails over the summer. It’s beautiful muddles into a nice G&T or prosecco, or for a really lovely cocktail, add to a glass with a dash of vodka & a rose spritzer.
Peony Syrup
- Author: Katie Lewis
- Yield: 1 litre
Ingredients
- 4 peonies
- 1 litre boiling water
- Around 600 - 700g granulated sugar
- Juice of 1/2 a lemon
Method
- 1. Begin by removing the petals from the peonies & placing into a large bowl, be sure to add any leaves or stamens to the bowl
- 2. Pour the boiling water over the petals, cover with a cloth & leave to steep overnight (it won't smell particularly pleasant at this point but go with it)
- 3. The next day, pour the liquid through a sieve into a large saucepan, squeezing the water from the petals as you do so
- 4. Discard the petals & measure how much liquid you have in the pan
- 5. Next, add an equal quantity of granulated sugar to the pan (e.g. for 500g of liquid, add 500g os sugar)
- 6. Gently heat the pan to dissolve all of the sugar
- 7. Once dissolved, bring the mixture up to a boil & continue to bubble for only around 5 minutes until the mixture has turned syrupy & lightly coats the back of a spoon
- 8. Set the syrup aside to cool
- 9. Once cooled, add the lemon juice to the pan & stir through, turning the yellowish syrup into a pretty pink hue
- 10. Use a funnel to fill clean, sterilised bottles & seal well
- 11. Store in the fridge for around a month
- Prep Time: 15 mins
- Cook Time: 15 mins
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Hi! I'm Katie!
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