Acacia Flower Syrup for Winter
Ingredients: For approximately 3 liters of syrup: -1.5-2 kg of acacia flowers -2 kg of granulated sugar -4 liters of water -4 packets of citric acid (20 g) -1 pinch of coarse salt -4 packets of vanilla sugar, optional -peel cut into large pieces from 1 lemon, optional
To prepare a delicious acacia flower syrup, it is essential to follow each step carefully to achieve an intense flavor and perfect texture. We start by thoroughly washing the acacia flowers, which should be fresh and fragrant. Fill a bowl with cold water and submerge the flowers, ensuring that you remove dirt and any insects that may be hiding among the petals. After washing them, let the flowers drain for a few minutes, then carefully detach each flower from the stems, making sure not to leave any stem remnants.
Once you have clean flowers, place them in a pot with boiling water. Boil them for about 20 minutes, then cover the pot and let the flowers macerate, preferably overnight. This process allows the flavors to develop and intensify. The next day, separate the liquid from the boiled flowers, pressing the flowers well to extract the maximum essence. Filter the obtained decoction through a double cheesecloth to remove any impurities and obtain a clear liquid.
In an enamel pot, it is time to prepare the inverted sugar. Add 400 ml of water and lemon salt over the sugar, then put the pot on high heat. Boil the mixture for 10 minutes, stirring constantly. During this time, it is normal for a gray foam to form on the surface; do not forget to collect and discard it. Once the sugar has completely melted, add the concentrated acacia flower tea, the salt powder, and, if desired, lemon zest or vanilla sugar for extra flavor. Let the mixture boil on high heat until the amount is reduced by half, thus concentrating the syrup's flavor.
After achieving the desired consistency, remove the lemon zest if you used it, and pour the hot syrup into sterilized glass bottles. Make sure to cap the bottles well and immediately place them between blankets to allow the syrup to cool gradually. This cooling process helps preserve the flavors and nutritional qualities. Let the bottles cool completely for 1-2 days, then you can label them and store them in the pantry, where they will wait to be used to sweeten teas, lemonades, or various desserts. This acacia flower syrup is not only a delicacy but also a memory of summer that can be enjoyed throughout the year.
