Wild flowers and herbs are the common thread of Antonia Klugmann's cuisine, her way of giving character to each dish. Even at the simplest, like this syrup
Ingredients
Collect the fennel flowers in a saucepan with 1 liter of water and boil for 15 minutes. Turn off and leave to infuse covered for 15 minutes.
Filter the liquid by pouring it into a container through a sieve.
Put back the infusion in the saucepan.
Add sugar and ½ lemon juice, then bring back to the boil and cook until you get a syrupy consistency, similar to liquid honey. Turn off and let cool. Use this "honey" to sweeten tea and drinks, on pancakes, ice cream and fruit salads. It is kept in the fridge, in a tightly closed jar.
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