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While multiple cosmetic products are made better with the fragrance of jasmine, the beautiful pearly white flowers that bloom during the Indian summers , it is also a strong contender to be used as an edible flower up to a certain extent. Knowing how fragrant jasmines are, it is used to make extracts, tea, puddings and even candy, in some cultures. However, it is also a seasonal edible that is known to have a fair share of health benefits.
This jasmine syrup recipe starts of by infusing the heady scent of these flowers into another ingredient, in a sense, that could be used with many things like desserts, over ice cream, cocktails and even the summer coolers you’d typically sip on through the day. Known as the ‘queen of flowers’, the fragrance of jasmine is perfect to infuse into sugar, by placing a few pods in a jar and pouring sugar over it. With the versatile uses of this jasmine sugar, the syrup is even better as it adapts to a wider variety of recipes. Here is how you can make some syrup of your own, to make breezy beverages that cool you down in the summer.
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Recipe:
Image Credits: Kannauj Attar
Ingredients
- 250 grams fresh jasmine flowers
- 500 ml water
- 1 cup sugar
Method
- Wash the jasmine flowers once and add them to some room temperature or cold water and let it sit covered for 24 hours in the refrigerator.
- Drain and separate the flowers from the liquid and pour it into a large saucepan. Add the sugar and stir with a wooden spoon to start dissolving the granules.
- Place the saucepan over a low heat and allow it to thicken slightly but remain at a runny consistency. Cool down completely before bottling it up and adding a tablespoon or so to lemonade, daiquiris, mojitos and more.
