Buttercup syrup

Spring brings not only an explosion of colors but also a unique opportunity to explore the flavors of nature. I fondly remember the mornings spent in the garden when butterflies danced among the flowers, and I was carried away by the fresh scent of the pansy flowers. These wonderful delicate blooms are not just a feast for the eyes but also a surprising ingredient in the kitchen. Today, I invite you to discover how to make pansy syrup, a natural delicacy that will bring spring into every drop.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Number of servings: About 6 jars of 250 ml

Ingredients:
- 50 g pansy flowers (make sure they are stemless)
- 500 ml water
- 500 g sugar
- juice of 1 fresh lemon

Step by step:

1. Flower picking: Carefully choose the pansy flowers from the garden or from a clean area. Make sure to pick them in the morning when the dew is still on the petals and their aroma is at its peak. Avoid flowers that have been exposed to pollution or pesticides.

2. Cleaning the flowers: Once you've gathered the flowers, gently shake them to remove any impurities. It is important to ensure that the flowers are clean, as we want to preserve the purity of our syrup's flavor.

3. Making the syrup: In a medium pot, combine the water, sugar, and lemon juice. Place the mixture over medium heat and stir constantly until the sugar is completely dissolved. Then, let it boil for about 10-15 minutes, or until the syrup thickens slightly.

4. Adding the flowers: Once the syrup is ready, remove it from the heat and let it cool for 5 minutes. Carefully add the pansy flowers and gently stir so that the flowers are evenly coated with syrup.

5. Bottling the syrup: Prepare sterilized jars (you can do this by boiling or washing them in the dishwasher). Pour the hot syrup into the jars and seal them tightly. Make sure no air bubbles are left in the jars, as they can affect the quality of the syrup.

6. Storage: Place the jars in a pantry, in a cool and dark place. Pansy syrup can be stored for several months, and once opened, it is recommended to be consumed within a few weeks.

Useful tips:
- If you don't have pansy flowers on hand, you can experiment with other edible flowers like lavender or chamomile.
- This syrup is perfect for adding a floral note to drinks, desserts, or even glazing cakes. You can try using it in combination with lemonade or iced tea for a refreshing drink.
- Pansy syrup can be a wonderful gift for your friends, so don't hesitate to share the joy with others!

Frequently asked questions:
1. Can I use store-bought pansy flowers?
- It is recommended to use fresh flowers picked from the garden or clean places, as store-bought flowers may be treated with chemicals.

2. What are the nutritional benefits of pansy syrup?
- Although the syrup is sweet, pansy flowers have antioxidant properties and can add a pleasant floral note and aesthetic appeal to your dishes.

3. How much syrup can I get from a harvest of flowers?
- The amount of syrup depends on how many flowers you use, but this recipe should yield about 1.5 liters of syrup.

This pansy syrup is not just a recipe but also a memory of spring, a way to bring nature into your kitchen. You can enjoy it during moments of relaxation or use it as a secret ingredient in your favorite dishes. In the end, I recommend savoring every drop as a little poem of nature!