Flower syrups

Sugar preserves the flavour and colour of sweetly scented flowers. The amount of sugar you need depends on how you plan to use the syrup. To make a poaching syrup, you will use two parts water to one part sugar. For a medium-weight syrup, of the kind you would use to soak a rum baba, for example, equal volumes of water and sugar are required. For a preserving syrup, use one and a half to two parts sugar to one part water.