hello spring!

oh spring! 

such a wonderful welcomed season! 

it’s so hopeful and 

busy, and beautiful, and fragrant!

i have so many photos to share..

but first, this recipe for a spring cocktail 

that i call the apple blossom.

it’s floral and bubbly with a delicate sweetness in every sip.  

inspired by so many recipes that used floral syrups, 

i developed this apple blossom drink to celebrate our gorgeous blossoms

 and spring on the farm. 

to a pretty glass or champagne flute, 

add a teaspoon or two of apple blossom syrup 

 and fill with chilled prosecco. 

you could also use dry sparkling wine, champagne or sparkling water. 

garnish with extra petals, or edible flowers.

enjoy this delicate spring drink! 

what will you be toasting?

apple blossom syrup 

1 1/2 cup apple blossom petals packed

1 cup granulated sugar 

1 cup water

1 small rhubarb stem.. for colour if desired

a splash of lemon juice

you could substitute lilac florets, and add a couple of blueberries for colour instead of the rhubarb.

rose petals too would make a beautiful syrup.

    1. gently tickle the petals off the blossoms into a container. 

you don’t want any of the green parts that will become the apple. 

    2. place the petals in a large bowl.

    3. in a saucepan, combine the sugar and water and let the mixture come to a boil. gently stir until all the sugar has melted. remove from heat. 

    4. with a vegetable peeler, shave the bright pink and magenta outer edges of the rhubarb stalk 

and add them to the syrup (for colour only) with a splash of lemon juice. 

    5. press and muddle the rhubarb shavings until you reach the desired colour, then remove them.  

    6. let this mixture cool until lukewarm, then pour over the petals. leave at room temperature for 2 hours, 

then cover the bowl and place in the fridge for another 12-18 hours.

    7. pour the syrup through a fine mesh sieve into a clean container with a tight-sealing lid. 

press the petals with a spoon to release all the liquid. 

store the syrup in the refrigerator. it keeps for a few days. 

freeze in freezer proof containers if you don’t plan on using it all up in a few days!

i plan to use the syrup in a cake, or galette somehow this autumn. 

i hope you are able to revel in spring’s many gifts!

cheers, 

laura

   

carl laidlaw orchards