We are in the middle of May, the explosion of greenery around us is overwhelming, and every time we go out into nature we are amazed by the scents and colors of the plants. That pleasant feeling of the beginning of summer fills us with optimism and good mood.
But what if we took advantage of the moments spent in the middle of nature and moved to another level? How can we do that? By picking flowers that will later be used to prepare refreshing drinks. Here are three examples that, when pronounced, will produce that effect called "making your mouth water": rosehip with honey and lemon, poppy petal syrup and socata.
Our collaborator Mona Petre, from the blog Ierburi Uitate, will give us some information about rosehip with honey and lemon and poppy petal syrup. These are delicious drinks that are based on plants that bloom during this period. And at the end of the article we will also present you with the method of preparing socata.
Rosehip with Honey and Lemon
All you need to prepare this drink is:
a large jar with fresh spring or well water (I used an eight-liter one). You can also use bottled water, but I don't recommend tap water because it contains chlorine and prevents the fermentation process from taking place;
800 grams of honey;
two lemons;
12-14 rose flowers (dried or not).
Step 1. Wash the fresh petals well. If you are thinking of putting the petals to dry, make sure to wash them before spreading them on paper. It is necessary to leave them in the shade for a few days, mixing them with your hand daily so that they do not rot and dry evenly. Then you can store them in bags or boxes and use them whenever you want in the following weeks.
Step 2. Add the petals, the juice from the squeezed lemons, the honey to the jar and pour water over everything until it is covered. Leave this mixture to macerate for a day.
Step 3. The next day fill the jar with water and cover with a plate (not a lid), so that the contents of the jar can breathe. Let them ferment for about three days (until you notice that the petals have lost their color), stirring twice a day with a wooden spoon.
Step 4. Strain the rosehip through a sieve or cloth and pour it into bottles with lids, which you put in the refrigerator.
Poppy Petal Syrup
This old recipe is still relevant in Turkey, where it can be bought in shops, but many people also make it at home. They call this syrup gelincik serbeti. Others who make it with pleasure are at the other end of Europe. These are the French, who call it sirop de coquelicot.
Some make it with boiled water and then sweetened until it thickens. Others put it to macerate in cold water for about two days, then add honey or sugar to taste. And the quantities vary according to taste. More petals mean a more intense aroma.
