Honeysuckle Syrup, Flowery Fritters.

Wednesday, June 5, 2013

In honor of what might be the nicest day we've had in New York this year, two recipes with a floral focus. In the first, Hannah of Honey & Jam makes syrup out of honeysuckle (it's "bottled summertime," she says). 


In the second, Mimi Thorisson batters acacia flowers ("that smell and taste like honey, with a hint of jasmine, bergamot and orange blossom") in milk and rum. They're then fried in oil and dusted with sugar. "The flowers usually bloom between ten to fifteen days, a very short-lived thrill," she writes.


For more on edible blooms, visit 101 Cookbooks and Bon Appetit. See also: mango with rose petals and seashore honey. Happy spring! 

Top photos by Hannah Queen of Honey & Jam. Bottom photos by Mimi Thorisson of Manger.

8 comments:

Kathy said...

YUM! I would have never in a million years thought that you could fry flowers! And honeysuckle brings me right back to elementary school.

Nicole said...

I love this cooking and baking with edible flowers trend! I feel like I've been hearing so much about honeysuckles lately and I think I actually have a honeysuckle tree. I'll have to read up on that. I made an infused vinegar with chive blossoms last spring that was great and this spring I've been chopping up chive blossoms along with chives to put in eggs, salads, everything!

tara said...

I love honeysuckle! I didn't know you could make a syrup out of it!

angela said...

Honeysuckle syrup sounds divine!!

sherry said...

edible flowers are new frontier to me but they look and sound inviting. time to dig in, i guess.

Anonymous said...

Mimi is so gorgeous.

Shoko said...

Nicole, I was just reading about chive blossom vinegar - I'd love to try it!

Anonymous said...

i still remember your candied rose petals!

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