flower sugar
J’aime toujours la saison des cueillettes, quelles qu’elles soient elles me remplissent toujours de bonheur. L’arrivée du printemps signifie l’arrivée des premières fleurs et notamment celles d’acacia et de lilas. Après avoir pour la première fois tenter les beignets d’acacia dont nous nous sommes régalés, j’ai aussi eu envie de profiter de leur parfum en les laissant infuser dans du sucre. Du sucre de fleurs ou du sucre fleuris voilà ce que je vous propose de faire avec les fleurs que vous pourrez encore cueillir en montagne ou ailleurs. Le lilas et l’acacia marchent vraiment bien pour cette recette, but you can also try the experience with lavender, rose or jasmine.
So I leave you with this recipe which is not really one., but I admit no longer a pretext to photograph these pretty flowers.
- 150 g caster sugar
- A handful of flowers of your choice (here lilac and acacia)
- Remove the flowers from their branches one by one and mix them with the sugar. Put in a pot and let it infuse.
- Filter after a month and use on a cake, in yogurt...
Emilie
Mary L / Allergic Gourmet
23.6.16A very nice idea.
Audrey
23.6.16This series of photos is just so beautiful.! I'm not a fan of the taste of flowers, but it’s true that the visual result is magnificent!
Berto
16.4.21Bonjour
I will test.
This flower sugar speaks to me.
Emilie
7.5.21Top, merci 🙂
BoopCook
23.6.16really great photos !
Isabelle
23.6.16I'm going to try with lavender from the garden, when it is ready to be picked !
martine
24.6.16It’s stupid as hell but you still had to think about it – thank you for this beautiful idea I love lilac
I will have to wait a year to make this recipe but I will do it with great pleasure
very good day
ptitecuisinedepauline
24.6.16Oh how pretty!
CookieM
24.6.16The photos are superb as always. Bravo 🙂
jeanne
25.6.16And sugar becomes a real little treasure full of poetry, bravo !
Coco
27.6.16It’s very pretty and it should subtly flavor the sugar., I will have to try, It inspires me a lot 🙂