Sweet Woodruff Syrup recipe - flavored syrups

Sweet Woodruff Syrup recipe - flavored syrups
Recipe for ½ liter syrup (ca. 500g)
(200kcal/100g)
Ingredients:
3dl Water (300g)
1,5 cup sugar (250g)
25 sweet woodruff blossoms (20g)
Preparation method:
- Mix the sweet woodruff blossoms with the water and cover it, leave it to rest for 24h at room temperature.
- sterilize the bottles and lids in which you want to fill in the syrup with boiling water.
- give the sugar into a pot and add the water + woodruff mixture through a sieve into the pot.
- Boil up the syrup once and fill it immediately into the bottles and close them well with the lids, let the still hot bottles cool down in a kitchen towel.
Enjoy the syrup with some lemon juice and plenty of cold water.
Or mix one Tbsp syrup with some white wine, sparkling water and ice cubes for a refreshing drink.
Preparation time: 10min
Cooking time: 5min
Start to Finish: 24h 15min
Shelf life:
You can keep the syrup for about 6 months unrefrigerated and unopened.
When opened store the syrup in the fridge.
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Tags:
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[@PauloSergio-ji1dd]

The best ok

[@4waystoyummy]

My woodruff is in full bloom and I am out the door to make this. I assume the syrup will last a long time...if I don't consume it right away? Thanks...nice clear video!

[@cookswiss2024]

Hey Heide Horeth
Best time to make the Syrup :)
I suggest you fill it very hot into a very clean and also hot jar or bottle and close it immediately. This way you can keep the syrup for at least a year :)
Open bottles can be kept in the fridge and usually survive quite long as well.
As long as there is no mould and the syrup tastes not wired should it be ok 👍🏻
Greetings
Cookswiss

[@4waystoyummy]

@@cookswiss2024 I met a young girl in Iceland a year ago and she has been writing to me each month. She knows I love vegetable herb recipes (I've written a children's vegetable cookbook) so when she told me her mother was making this Woodruff jelly I was game. I have been reading up on this herb and some people say to use the blossoms and others the leaves. I've also read to let them dry at least 12 hrs. for a more intense flavor. I've also read use the pre-bloom leaves. So I have gathered a mix and will wait until tomorrow morning to cook. Thank you for the advice, a year is much longer than my syrup will need to last. I just wanted to make sure it would last a few months...until our curfew is over and we can try Woodruff cocktails and cake. Yesterday I made lilac sugar...it's so fun to bring the outdoor wonders into the kitchen. Thank you!