My dandelion
adventures continued with the making of 24 cups of dandelion syrup. This is my first time making this, so fingers
crossed it turned out. And despite the
incredible number of dandelion blooms required for the recipe, you couldn’t
tell I’d even picked any off my lawn!
My next project was
to make lilac syrup. While I made a
batch last year, this year’s 17 cups of syrup ended up darker and slightly
stronger flavoured because it steeped for over 2 days, instead of a mere 8
hours or so. That’s what happens when I
start something the same week I am delivering papers!
I also made 9 cups
of lilac juice, and hope to make more. It
is like drinking springtime in a glass. It
also tastes incredible mixed with ginger ale for a sparkling springtime taste.
I didn’t get any
caragana blossoms picked this year, but that’s okay as I still have caragana
syrup from last year.
The syrups can be
used the same way you’d use any syrup or honey, i.e. on pancakes, but my
favourite way to use the syrups is to mix a spoonful in a glass of cold water
with a splash of lemon juice for a cool refreshing drink.
Beth
Did you know...I published two 40-page chapbooks? One is a collection of my early Peeping Thomasina columns, and the other is the story of how I became an artist. Both are available directly from me and are $10 & $15.
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