I know it’s the 365 DINNER project, but this week I’m mixing it up a bit. If you are going to make this syrup ****IMPORTANT**** Remove as much green stem and leaf as you can before steeping. Mine came out a little herbal tasting because of the greens. You also want to strain your pansy water BEFORE boiling with the sugar. I left mine in and it muddied the syrup and contributed to the herbal flavor.
What a beautiful color though! The color of the pansies you put in will effect the color of the finished syrup. I had a mix of purples and yellow and got an indigo blue. You’ll need about 2 cups of pansies. Put them in a bowl.
Boil 2 cups of water and pour into the bowl of pansies while hot. Let steep 2-24 hours. Strain off flowers and put pansy water into a pan with 1/2 cup sugar. You can add 1/4 cup fruit of your choice if desired here. Cook for 4 minutes until reduced to a light syrup. You can store this in the fridge for up to a month. I served mine with crepes, but it’d be lovely on pancakes, ice cream, as a garnish, whatever you want!
As with any food foraging; don’t pick from roadways, get permission to pick and make sure it hasn’t been sprayed with pesticides, dog and/or human pee and other contaminants.