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Jasmine flowers are edible; you can use them to make oil, extract, and tea; bake a cake; blend a smoothie; and more! When you eat them fresh, they’re a touch bitter and they cool down the body when they bloom in the summertime.
My favorite thing to do is make Jasmine-infused maple syrup, which can be used as a sweetener in coffee or tea drinks.
To make it at home, you will need a Jasmine plant that produces flowers for you every morning. If you don’t have one, go to a nursery and see if Jasmine grows in your area. There are many varieties of Jasmine and some of them, like Pink Jasmine, may only bloom for two weeks at a time. If you catch the Jasmine while it’s blooming, two weeks will be enough time for you to make this syrup. My favorite variety, however, is Jasmine Sambac (night-blooming Jasmine).
As soon as the sun rises, go out and pick Jasmine blossoms that opened during the night. Place your blossoms at the bottom of a glass jar. Pour 100% pure maple syrup into the jar until all of the Jasmine is completely submerged. Place the jar in the fridge and let the yummy jasmine do it's infusion magic!
The next day, take out all of the jasmine blossoms and add a new handful or two! Continue to change out the flowers each day for 20 to 30 days for the best results.
Keep in mind: as you take out Jasmine, the amount of maple syrup will decrease a little bit as well—but what’s left will leave you in maple syrup heaven! Use the spent flowers to sweeten tea infusions.
And voila! A super simple recipe for a flower-powered natural sweetener or new favorite pancake topping!
Love + flower petals,
Katie
