Yarrow flower syrup

Learn how to make yarrow flower syrup with this simple recipe by forager and chef Rachel Lambert.

Makes 550ml/193⁄4fl oz
Published: October 24, 2022 at 11:53 am

From the moment the flowers are steeped in hot water, I fall in love with the scent of this syrup. It smells almost like menthol – or is it liquorice? I can’t quite make up my mind.

Once you've made the syrup you can use it in all sorts of recipes, including my refreshing yarrow and honey mule.

Find out more about yarrow

What is yarrow, what are its benefits, and how do you identify it? This beginner's guide to foraging yarrow answers all these questions, plus recipe ideas such as how to make yarrow tea and yarrow syrup.

Ingredients

  • 30g/1oz yarrow flowers, chopped
  • 450ml/151⁄4fl oz boiling water
  • 300g/10oz light brown sugar

Method

  • Step 1

    Place the chopped flowers in a heatproof bowl and pour the boiling water over them. Cover and leave overnight or for 24 hours.
     

  • Step 2

    Strain the liquid through a sieve into a saucepan, add the sugar and gently heat, stirring, until the sugar has dissolved.

  • Step 3

    Bring to the boil and simmer for 10 minutes before leaving to cool, then decant into sterilised bottles. Keeps for up to 3 months in the fridge.


This recipe was extracted from Wild and Sweet (published by Hoxton Mini Press) by Rachel Lambert with photography by Elliott White. Wild and Sweet front cover
 
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