Dianthus Chiba Strawberry Simple Syrup

Pick a cup full of dianthus chiba fresh petals from your garden.

Rinse the dianthus chiba petals under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

Remove the green stems from the dianthus chiba petals.

In a saucepan, combine the water and sugar. Bring the mixture to a gentle simmer over medium heat. Until the sugar has dissolved.

Add the dianthus chiba fresh petals to the mixture and simmer for another 5 minutes over low heat. Turn the heat off.

Allow the mixture to cool for about 30 minutes minimum, or until the dianthus chiba fresh petals are soft and the petals have infused their flavour and colour into the liquid.

Strain the mixture through a fine-mesh sieve or cheesecloth to remove the flower petals, pressing down gently to extract as much liquid as possible.

Once the syrup has cooled completely, transfer it to a clean glass bottle or jar.

Mix a generous splash of syrup with sparkling water for a refreshing and effervescent beverage.

Or combine syrup with freshly squeezed lemon juice and water for a zesty and thirst-quenching lemonade.

Or add a drizzle of syrup to a glass of chilled white wine or prosecco for a delightful summer spritzer.

Or use the syrup as a sweet topping for pancakes, waffles, ice cream, or yogurt.

Enjoy! 🙂