Black Locust Blossom Syrup (foraging the yard)

I had no idea you could eat black locust blossoms until just recently. They taste very similar to how they smell.
Black Locust Flower Syrup
Adapted from a recipe posted by Pascal Baudar ( / pascalbaudar )
Around 15 flower clusters
3/4 cup (178 ml) water
1/3 cup (67 g) sugar or honey/maple syrup
3 tablespoons (45 ml) lemon juice or 1 teaspoon citric acid
In a saucepan, bring the water, sugar and lemon juice to a boil. Strip the locust flowers from the stalk and place in a jar. Immediately pour hot syrup over flowers.
Cover the jar. Keep flowers under the syrup of you have fermentation tools to do so. If not, stir 3 or 4 times with a very clean spoon over the next 24 hours.
After 24 hours, strain the content into a clean jar, close the lid and store in the fridge.
Locust Flower Syrup cocktail
1.5 oz gin (or alcohol of your choice)
.75 oz locust blossom syrup
Carbonated water to fill glass
Lemon twist
Link to the pickle pusher I used in this video (note: this is a mom and pop company with a truly terrible website, but as far as I can tell, May 2024, the product is still for sale). ultimatepicklejar.com/

[@LJones-uu4xy]

Chemistry. Interestingly, adding lemon juice to some flower/blossom (pea blossom for example) teas/extracts will change the color.

[@cookingtheharvest]

Awesome. Thank you for confirming.