With all the bar carts, paper straws, swizzle sticks and cocktail recipes floating around the blogosphere as of late, we’re ready to take our home bar to the next level. We’ll take drinks infused with fresh herbs and edible flowers anytime of year, but, in April, at the cusp of spring, they’re especially right.
These homemade floral syrups by Elizabeth Stein, the stylishly healthy mastermind behind Purely Elizabeth, not only look gorgeous alongside a few bottles of sparkling rosé, but they’re delicious to boot. We’re summoning up all the craftiness we’ve got and making the best bar cart accessory a girl could ever could ever wish for. These homemade floral syrups are destined to make rose and lavender cocktails a regular reality at our girly gatherings this season – from baby showers to weekend brunches. Brighten up your bar with one or all of these DIY syrups and concoct a few petal-spiked cocktails of your very own.
Floral 1: Hibiscus Lemongrass Syrup
Yields approximately 2 cups
Ingredients
1 cup water
1 cup light honey or sugar
4 Tbsp dried hibiscus flowers or 2 Tbsp hibiscus tea blend
2 Tbsp sliced lemongrass root
Directions
In a medium saucepan, combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes.
Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.
Floral 2: Rose Petal Syrup
Yields approximately 2 cups
Ingredients
1 cup water
1 cup light honey or sugar
½ cup rose water
½ cup organic rose petals (optional)*
Directions
In a medium saucepan, combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes.
Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.
*Rose petals are optional but will lend a pretty pink hue to your syrup.
Floral 3: Lavender Honey Syrup
Yields approximately 2 cups
Ingredients
1 cup water
1 cup light honey or sugar
4-5 Tbsp dried lavender buds
Directions
In a medium saucepan, combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes.
Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.
