Spring BLOSSOM syrup
I’m making it a priority this year to preserve all my seasonal favorites, so I can enjoy their smell, taste, and color for months to come. I used the linked recipe for as my guide for not only the violet, but for the lilac and forget-me-not.
The key to creating any kind of blossom syrup is to make sure you’re removing the stems and green parts from the blossom. Tedious yes, but so worth it in the end!
Seven Days: Violet Syrup
I also mixed up a jar of lilac sugar. 1/4 cup blossoms for each 3/4 cup sugar. Shake jar daily.
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