Sweet and wild Sumptuous syrups from foraged flora

You are probably familiar with fruit cordials; perhaps you even have a family recipe that comes out in time for summer. But did you know that delicious drinks can be made using wild floral infusions? Mara Ripani introduces three of her favourites.

Mara Ripani

OUTDOORS There exists enormous potential to create unusual floral syrups from a broad range of plants. These syrups are sweet infusions made with flowers or buds from shrubs and trees, akin to berry and herbal syrups. My passion for creating them began when I was living in Melbourne and cycling everywhere; for me, foraging became synonymous with cycling. When you are out in the elements, seasonal changes wrap you in a blanket of fragrance as you ride, and pulling over to harvest fruit and flowers for making jams and syrups is an attractive adventure. Three of my favourite floral syrups are callistemon-melaleuca, mugolio (made from pine buds or cones) and lilac. Each has a distinctive flavour and colour and can be used to flavour many things, from summer drinks to…

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Sanctuary: Modern Green Homes (Digital) - 1 Issue, Issue 64

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