Red Clover Blossom Syrup
1 quart Red Clover blossoms
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all
Note: The citrus is optional, it will give the syrup an orangey or lemony flavor. If you want the pure Red Clover flavor, you can skip the citrus. I make it both ways each year.
I also like to add a Tbsp of beet juice or berry juice to help color the syrup as it has a rather brownish tone to it, like a light maple syrup.
Put blossoms and water in a pot.
Simmer gently for about 15-20 minutes, turn off heat, cover, and let sit overnight.
The next day, strain and press liquid out of spent flowers.
Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.
Can in ½-pint or 1 pint jars.
This recipe makes a little more than 1 pint. I usually triple or quadruple this, and I make more than one batch when they are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!