Okay, back to Peony Simple Syrup. Each full flower holds about a cup of petals. You can use any color peony for this recipe, they all taste great, but the fuchsia & pink ones are needed to get the pale pink seen in my pictures. To make a small batch, you’ll only need one full flower head -- but keep in mind, this syrup freezes well & will last for about 12 months frozen. If the idea of whipping out a taste of Summer in the dead of Winter appeals to you like it does me, consider doubling or tripling this recipe & popping some away in your freezer to enjoy during the dark days of January.
You’ll be glad you did.
PEONY SIMPLE SYRUP [about 2 cups]
1 cup Freshly Picked Peony petals [about 1 full flower]
1 Cup Spring Water
1 Cup Sugar [or monkfruit or agave]*
*I do not recommend using honey to make your peony syrup as the flavor is very delicate & the honey rather overpowers it.
Again, we liken the taste of peony to a combination of strawberries & peaches with a very soft floral note. To say the Peony Simple Syrup works well in lemonade is an understatement!
It also plays very nicely with Champagne, vodka, & botanically-forward gins. Herb-wise, I find it pairs well with cucumber & with apple-mint. This pale pink syrup also makes a lovely sauce for serving your Peony Panna Cotta with, as shown in my pictures.
I hope you give it a try -- & please do share with me how you use it!
As is to be expected, I will indeed be featuring peony as our ‘Blooming Fresh’ special for a Brunch at Cupacity soon -- & more than just the one day,
will be crafting some drink specials with it for
After Hours Cocktail Evenings there too.
Peony is just too good to enjoy for one day only! Hope to see you there-- Until next time -- Don’t forget to #StopAndEatTheFlowers
My husband & I were blessed with 2 beautiful girls. When I was diagnosed with MS, I couldn't keep up the pace working retail. We decided on a simpler life, built a cabin in the woods, & moved to mid-coast Maine