Now, in the middle of May the locust-tree is still blooming, so you don’t want to miss this delicacy with fantastic fragrance and flavour, quickly pick quite a few locust-tree blossoms and let’s get to work! And if we have already picked the locust-tree let’s dry a few blossoms, it will be good for tea or various other uses.
Most people don’t know that syrup and lemonade can be made of practically all herbs and edible blossoms and their recipes are almost identical. On top of that in the case of cold prepared syrups the medicinal ingredients of herbs surely stay in them.
I admit that I usually make these syrups in a casual way, but the following recipe can be a good starting point to the preparation of the syrup, then everyone should experiment with the ratios that are the most tasteful for them.
4 pint (2l) of water 3-4 handfuls of locust-tree blossoms (or as much as fits in a pitcher) 2 lemons, or 100% lemon juice 2 pound (1 kg) sugar (if it will be consumed immediately), 4 pound (2 kg) if we stock it for winter
If we wish to consume the locust-tree syrup within a few weeks, then we put less sugar in it, in this way its aroma will be more intense, but more of it should be put into mineral water.
If, however, we stock it for the winter, then we use more sugar, because it preserves. If we would like to stock it for the winter and consume some immediately as well, then we should use 4 pound (2 kg) of sugar.
We pick off the locust-tree blossoms, we shake off the bugs, we may as well let it rest for a bit so they have time to crawl out. After this we put the blossoms in a pan or kettle, we pour water on them and add the lemon sliced into rings or the lemon juice. Unfortunately I find such lemon more and more rarely, the peel of which hasn’t be sprayed with chemicals, so I rather use the 100% lemon juice.
After this we let the blossoms sit for a day. When they have been thoroughly steeped, we screen the juice into a pan we add the sugar and we boil it until the sugar melts, stirring it once in a while.
If we stock it for the winter, then we should put great emphasis on preparing the preserve glasses. I usually wash the glasses very thoroughly first, then I wash them with a dishwasher at 160 F (70 degrees) temperature, but of course the best would be if we could boil them out, that way all bacteria would be killed. I rinse it with vinegar water and with a funnel I pour the syrup into the glasses while it’s still hot. I fill the glasses to the top, and in a dry-pack (immediately putting them between warm pillows) I let them cool off.
Cold prepared herb syrups and lemonades:
This is the simplest method. We add the herbs or blossoms to water (elder, sage, lemon-balm, locust-tree etc.) with lemon juice, lemons or lemon salt and we let it sit for a day. If there is enough room in the fridge, then it can sit for two days. After this we add the sugar to the water while cold and wait for it to melt. After this we screen the blossoms, and it’s done. If I have more time to spend on this, then I usually blend it, this way the flavours and aromas become even more pronounced.
This year I only prepared a few bottles of locust-tree syrup for immediate consumption, but by the time I processed the pictures for this note all of it was already gone. This week another 3 types of herb syrups will be prepared: elder, sage, lemon-balm syrup, I will also post the recipes for these soon, but essentially the process of preparation is the same.