Meadowsweet syrup
A drink with a delicate aroma of bitter almond and marzipan
When Friedrich Klumpp, host and hiking guide at the Hotel-Gasthof Rosengarten, roams through the forests around Baiersbronn in the Black Forest, he does so with an alert eye—and an open heart. He loves the delicate scent of vanilla and marzipan that emanates from the flowering meadowsweet. Friedrich captures this aroma in his meadowsweet syrup, the recipe for which he reveals to us here.
Meadowsweet is a perennial, native plant that can grow up to 1.5 meters tall. It particularly likes to grow along watercourses, where it is nice and moist. From June to August, it adorns itself with creamy white, delicate flowers that exude an aroma of vanilla and almond. In earlier times, meadowsweet was highly valued for its fever-reducing and pain-relieving properties. The active ingredient in meadowsweet—salicylic acid—is also the basis of aspirin.
Today, the plant is used more for its delicious aroma. Traveling chef Friedrich likes to use meadowsweet for syrup, which has many uses in his kitchen. "Pour 1–2 tablespoons into cold water or Prosecco – wonderfully refreshing. The syrup also goes wonderfully with sauces or puddings," says Klumpp, who reveals his tried-and-tested recipe for meadowsweet syrup exclusively here.
... water and spices to the boil. Press plenty of freshly picked meadowsweet flowers into a 3-litre container and pour the boiling sugar water over them. Leave to infuse for three days, strain and pour into clean bottles with tight-fitting lids. The syrup has a long shelf life.
Use:
as a refreshing drink with water, in sparkling wine or prosecco
to refine desserts and cake fillings
as an ingredient in salad dressings and compotes
as a syrup for sore throats and cold symptoms, taken with warm water
Summer
from € 100,-
Winter
from € 109,-
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