Summary:
While elderflower needed to be steeped for a few days in a simple sugar syrup, jasmine required only a few hours. I am now thinking about making a lemon sour cream cake and glazing it with this delightful jasmine syrup: one helping of this sweet tangy confection might just not be enough. The sweet syrup carried the unmistakable flavour of the flowers making this a hugely satisfying foray into the exciting world of floral infusions. As I gazed at the small, white flowers, it made me think of our very own jasmine. This syrup needs to be stored in the refrigerator and can be used to mix a simple lemon juice or even some stronger clear brews..