Acacia flower syrup

Name: Acacia flower syrup - Rebeca M.
Ingredients: 1 kg of acacia flowers; cleaned of the main stem; well washed 1 kg of granulated sugar 2 liters of water juice of one lemon zest of one lemon; cut into large pieces; only the yellow part 2 packets of vanilla sugar a pinch of salt

Syrup - Acacia flower syrup by Rebeca M. - Recipia

The acacia flower syrup is prepared in two stages. First, the flowers are briefly boiled and left to macerate overnight, allowing the water to absorb their aroma. The next day, the strained liquid is boiled together with sugar syrup, lemon, and vanilla. The quantities below yield approximately 1.6 liters of concentrated syrup, suitable for storage over the winter. Quick Info Total time: from one day to the next, as the flowers are left to macerate until the next day Preparation time: approximately 30 minutes for the initial boiling, plus the time for straining and bottling Cooking time: 20 minutes for the flowers, 10 minutes for the sugar syrup, then the final boil until the liquid reduces by almost half Yield: approximately 1.6 liters of concentrated syrup Servings: not applicable; the quantity is divided into bottles Difficulty: easy to medium Recipe type: homemade syrup, for storage Ingredients 1 kg of acacia flowers, cleaned of the main stem and well washed 1 kg of granulated sugar 2 liters of water, used in two stages Juice of one lemon Peel of one lemon, cut into large pieces, using only the yellow part 2 packets of vanilla sugar A pinch of salt Preparation method 1. Preparing the flowers Select the acacia flowers and remove the main stem, keeping the flowers. Wash them well before use. The recipe calls for 1 kg of cleaned flowers. 2. Boiling the flowers Place the flowers in a pot and add 1.5 liters of water. Let them boil on high heat for 20 minutes. After boiling, cover the pot and let the flowers sit in the liquid until the next day. This maceration time is important for obtaining a concentrated tea, which will form the basis of the syrup. 3. Straining The next day, strain the liquid and press the flowers well to extract as much of the aromatic tea as possible. The resulting liquid should be kept for the next stage, and the flowers are removed. 4. Preparing the sugar syrup In a clean pot, combine 500 ml of water, 1 kg of sugar, and the lemon juice. Boil the mixture on high heat for 10 minutes. As the syrup boils, foam will form on the surface. Carefully remove it to keep the syrup as clear as possible. 5. Combining the ingredients Pour the concentrated tea obtained from the acacia flowers over the sugar syrup. Add the pinch of salt, the two packets of vanilla sugar, and the lemon peel cut into large pieces. The peel should contain only the yellow part. The white part can give a bitter taste, so it is best to remove it before adding the peel to the pot. 6. Final boiling Let the mixture boil on high heat until the volume reduces by almost half. The exact duration of this stage is not specified, as it depends on the pot and how quickly the liquid evaporates. Monitor the boiling and remove the lemon peel before bottling. 7. Bottling Pour the hot syrup into airtight bottles. Seal them immediately, cover them well, and let them cool. This recipe yields approximately 1.6 liters of concentrated syrup. Why I make the recipe often I love this recipe because it uses a large quantity of flowers and preserves their aroma in an easily storable form. The concentrated syrup takes up less space than the flowers or freshly prepared tea and can be stored over the winter if bottled hot in airtight bottles. Additionally, the process is simple. The longest stage is the overnight maceration, and the rest of the preparation consists of boiling, straining, and reducing the syrup. Tips The flowers must be cleaned of the main stem before weighing, as the recipe refers to 1 kg of cleaned flowers. Press the flowers well after maceration. They retain an important part of the aromatic liquid, which can be recovered through pressing. Respect the boiling time of 20 minutes for the flowers and 10 minutes for the sugar syrup. The final boiling continues until the mixture reduces by almost half, not for a fixed number of minutes. Remove the white part of the lemon peel. Only pieces from the yellow part are used in the syrup. Put the syrup in bottles while it is hot and seal them immediately. After sealing, cover the bottles and let them cool. Substitutions No substitutions are provided in the original recipe. The lemon juice, lemon peel, vanilla sugar, and pinch of salt are part of the syrup formula and are best kept in the indicated quantities. Variations The recipe is designed as a concentrated acacia flower syrup and does not include other fruits, herbs, or spices. To preserve the specific taste of the flowers, preparation is done only with the mentioned ingredients. Serving ideas The syrup can be diluted with water when served. Since 1.6 liters of concentrated syrup is obtained, the amount used for each glass can be adjusted according to how intense you want the flavor. Frequently asked questions How long should the flowers be left to macerate? The flowers are first boiled for 20 minutes, then the pot is covered and left until the next day. No shorter period is indicated in the original recipe, as the overnight maceration is the stage that concentrates the flower tea. Why are the flowers pressed after straining? The flowers retain some of the aromatic liquid. By pressing, you recover as much of the concentrated tea as possible before the flowers are removed. How can I tell if the syrup has boiled enough at the end? The final boiling continues until the mixture reduces by almost half. The time is not fixed and may vary depending on the pot and the intensity of the heat, so monitor the volume reduction, not just the clock. Can the syrup be stored over the winter? Yes. The recipe is intended for winter storage. The syrup is poured hot into airtight bottles, then the bottles are covered and left to cool. Is it necessary to remove the lemon peel before bottling? Yes. The lemon peel is boiled for flavor but must be removed before the syrup is put into the bottles. Nutritional values The values are approximate and refer to the concentrated syrup, calculated based on the amount of sugar in the recipe and a final yield of approximately 1.6 liters. They may vary depending on how much liquid evaporates during boiling. For 100 ml of concentrated syrup: Approximately 250 kcal Carbohydrates: approximately 62-63 g Sugars: approximately 62-63 g Protein: 0 g Fat: 0 g Fiber: negligible Almost all calories come from the added sugar. If the syrup is diluted with water before serving, the nutritional values for a glass depend on the amount of syrup used. Storage and reheating After boiling, pour the syrup while hot into airtight bottles. Seal the bottles, cover them well, and let them cool. The recipe specifies that the syrup keeps well over the winter. No reheating is necessary. The syrup is used after cooling, usually diluted with water, depending on the desired concentration. Once a bottle is opened, it is wise to monitor the appearance and smell of the product before use.

Acacia flower syrup

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