A Springtime Gem
Behold! Another springtime gem emerges bearing witness to the change of seasons. As a young girl, my parents had this beauty planted in a raised bed underneath my bedroom window. I distinctly remember checking out the garden each spring morning as I waited for the bus to arrive. Crocus, tulips, and daffodils were scattered among these odd little flowers reminding me of a bunch of grapes. The smell was unforgettable. I don’t recollect ever picking them. Instead, I would get down low to the earthy soil and inhale its intoxicating scent. For me, it was a bit of heaven to see and smell the onset of spring. To this day, it still is. I have no shame when I come across this in someone’s yard because it stops me dead in my tracks and brings back some of the few good memories I had growing up. If you have them, I will get down on my hands and knees just to smell them! Ahhhh…
Edible Beauty: Not Just for Perfumery
As I have written in previous blog posts, so many of the plants we have in our yards or find in the woods have far more value than simply being pretty or being deemed an unworthy weed that must be eradicated. While Grape hyacinth (Muscari armeniacum) is typically used in perfumery, it is yet another flower that is edible much like violets and lilac and it makes for beautiful lemonade or cocktails. If you happen to be hosting an event in the near future, using springtime flowers in non-traditional ways can really enhance the experience your guests will encounter while they partake in the celebration. I guarantee you will be hearing lots of ooohs and ahhhs when you offer them a variety of seasonal delectables such as beverages, syrups, or cookies. (Check out similar blog below).
Springtime Edible Delights: A Floral Experience
Grape Hyacinth Simple Syrup – A simple syrup is made with a 1:1 ratio of water and sugar. You can adjust depending on the amount of finished product you desire.
Add about ½ cup (give or take) of Grape hyacinth flowers to a mason jar or large glass measuring cup.
Boil one cup water and one cup white granulated sugar in a pot until dissolved.
Pour hot mixture into glass measuring cup or mason jar with flowers.
Let sit and cool to room temperature.
OPTIONAL: You may leave as is if you like the bluish color or add a few drops of lemon juice and watch it magically turn a beautiful pinkish-purple color.
Store in a mason jar in the refrigerator up to a month and use when any beverage recipe calls for simple syrup.
You can also drizzle some of the simple syrup over vanilla ice cream or lemon sherbet! Add a garnish of lemon zest and Grape Hyacinth flowers for added pop.
If you are making cocktails or mocktails with the simple syrup, you may want to omit the lemon juice and allow your guests to add the lemon juice so they can create their own magic.
Grape Hyacinth Lemonade
1 cup fresh-squeezed lemons (6-8 lemons)
1 cup Grape hyacinth simple syrup
6 cups of water
Add all ingredients together in a pitcher and chill in refrigerator.
Add ice and serve with lemon garnish and mint sprig.
As an added visual, you can make Grape Hyacinth ice cubes by following the same process of making the simple syrup but without the sugar. Add boiling water to flowers in a mason jar or large measuring cup and let sit to cool. Adding a few drops of lemon juice is optional for color effect. Pour water in ice cube trays and freeze until ready to use.
Grape Hyacinth Cooler
2 ounces fresh-squeezed lemon juice
1 ounce Grape hyacinth simple syrup
Seltzer of your choice
Fill a large tumbler about halfway full with ice.
Add lemon juice and syrup and shake well.
Pour into a glass rimmed with sugar and top with seltzer.
Add a sprig of mint, lemon slice, and Grape hyacinth stem to garnish.
Grape Hyacinth/Muscari Martini
2.5 ounces of botantical gin or vodka
1 ounce Grape hyacinth simple syrup
Half a squeezed lime or to taste
Optional – ½ shot of Luxardo liqueur (tart, bitter, almond taste)
Add ingredients to shaker, add ice, and shake well.
Pour into glass rimmed with lime juice.
Add lime slice, sprig of mint, and Grape hyacinth stem to garnish.
A Botanical Bonaza in Your Backyard
Springtime offers a time-limited edition of edible flowers that you can use to make desserts and beverages. See my blog below for dandelion and violet cookies, which is sure add the finishing touch to your Grape Hyacinth beverages.
