Late spring is the best time of year, when at any given time your olfactory can be flooded by an unsuspecting intoxicating plume. From roses and elderflowers (my two personal favorite flavors), to dandelions and liden- there is a world of flavors wafting in the breeze. Making syrup from them is a way to preserve their fresh flavors for as many uses as your imagination can find. Here’s how to do it.

Remove as much green parts as you feel like by hand. Place flowers in a bowl and add enough water to cover. *The quantities of everything here are pretty relative, as who knows how much you get, etc.

Cold steep in the fridge for 24 or so hours. This method of extracting the flower flavor I think is the best. The cold temp successfully grabs the flower essence without taking on any planty or bitter flavors from the other plant parts, but also means you don’t have to be too thorough when removing the green parts.

Strain & measure your perfumed water. Add equal parts sugar and set them to simmer to not only reduce to a syrup but to concentrate the flower flavor. 

When you get to the consistency of syrup you desire, you can hot-bath can it in a mason jar or just store it in the fridge for quite a while, however be careful, making a little spritzer with seltzer and a dash of fire water is what summer porch sitting is all about, and your flower syrup may disappear quicker than you thought.

Variations: Try steeping your flowers in cream to either spin into ice cream, or use it in your coffee for whatever the people are into these days- lavender latte?

An additional message from Dry Pittsburgh: Let winter get jealous when you pull out your dandelion or rose petals for scones, or other favorite baked good. Dried petals are the champion of brightening up deep winter baking. Why not fill up your cupboard now? If you’re into pickling dandelion blossoms but hate separating them from the green parts just let them dry and the petals pull out with ease.