Once my white-flowered acacia tree from the Ardèche is large enough to flower profusely, I shall make this concoction and discover whether one really can trap the bewitching scent of acacia blossom in
Pack the flowers in a wide-necked bottle or jar. Add the eau-de-vie, making sure that all the flowers are covered. Cover the bottle and stand it in the sun for 8 days.
Dissolve the sugar in the water with the cinnamon and cloves and simmer for 4 minutes. Then cool and remove the spices.
Strain the eau-de-vie into a dry, clean bottle or bottles and add the cooled syrup. Cork and label.
© 1987 Geraldene Holt. All rights reserved.