Redbud Syrup
This recipe uses roughly a 1:1 ratio to make a simple syrup out of redbud tea and sugar. The thin syrup is suitable for creating lovely spring drinks; the thicker syrup can be drizzled over pancakes or used to soak a pound cake. Redbud has a delicate floral flavor, so be careful not to overwhelm it with other ingredients.
a little lemon juice
1. Rinse blossoms. (Since you’ll be draining the blossoms, no need to go to a lot of effort to pick off stems.) In a medium pot on high heat, bring blossoms and water to a boil.
2. Remove from heat, cover, steep in fridge 6-8 hours or overnight. You’ve now made redbud tea.
3. Sieve flowers out and weigh redbud-steeped tea. Combine tea with equivalent weight of sugar in a pot on the stove.
4. Bring the mixture to a boil and then simmer 20-30 minutes for a light pink syrup (suitable for drinks), stirring occasionally. For a thicker syrup, such as you might use to soak a cake, simmer another 15-30 minutes, until the mixture is thick enough to coat the back of a spoon. (If you let it go too long, you’ll end up with rock candy.)
NOTE: If your liquid isn’t looking very pink, add a little lemon juice to change the PH and bring out the pinkness.
5. Let cool, and transfer to lidded jars for storage; store in the refrigerator for up to several weeks.
