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Black Pansy Syrup
From: Ela Younger
Date: Sat Jan 22, 2000 10:00am
(From Edible Flowers, by Cathy Barash )
Ingredients:
- 1 cup black (or dark purple) pansy petals, loosely packed
- 2 cups granulated sugar, divided
- 1 cup water
Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds.
Combine sugar, pansy/sugar mixture and water in a small, non-aluminum saucepan. Over medium heat, bring the mixture to a boil. Stir once and reduce the heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220 degrees). When the mixture reaches a syrup stage, remove it from the heat and pour into a heat-proof container. Allow to cool.
The rich dark color is a wonderful contrast when poured over vanilla ice cream.
Makes 1 cup of syrup.
(Approximate values per 2-tablespoon serving: 194 calories, 0 fat, 0 cholesterol, 50 g carbohydrates, 0 fiber, 0 protein, 1 mg sodium, 0 percent calories from fat.)