Fresh Herb and/or Flower Infused Waters

How do you use your herbs?  Mostly in cooking?  Well, I’ve pushed out the boundaries, for me at least and maybe for you, too, and I’m now figuring out ways to use them in liquid form! 

 

My first tippy toe into making flavored waters came through my sweet friend, Karen Toocheck, who owns the company, Crystallized Flower Company in Willoughby, OH.   Her website is www.crystallizedflowerco.com.  She’s got a vast array of edible herbs and flowers that, yes, she grows and makes herself.  They are exquisite! 

So my first few waters are using fresh rose petals and herbs.  It’s very easy to do this! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Makes:  Approximately 8-10 ounces

What you need:

2 cups of water

1 to 1 1/2  cups of your particular flower(s) or herb(s)

1/3 to 1/2  cups wine or liquor (white or red depending upon the flower or herb)

Sugar to taste 

 

 

 

 

 

 

What you do:

1.  Make sure your flowers or herbs are clean.

2.  Place in medium size pan over medium heat the flower(s) or herb into the water and wine/liquor if you decide to use.  Bring to low simmering boil.  Reduce heat to low and allow to reduce to about half the liquid content. 

3.  Strain liquid into a jar.  Squeeze water from flowers or herbs.  You can reserve the cooked petals/herbs or choose to place some in the liquid. Add sugar to taste.   Cover and refrigerate. 

 

 

 

© 2011 Alice D’Antoni Phillips What’s for Dinner? Ally’s Kitchen