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Edible flowers in the kitchen 2. ? Acacia
Next edible flower after the lilac in the spring was acacia flower. I wanted to make jelly of it too, but because of the bigger amount of lemon juice it didn't want to gelled, so I use it as syrup. For example in a wonderfully fragranced muffin.
 Acacia Syrup 5 liters acacia flowers2.5 liters boiling water250 g sugar2 pack of pectin (50 g)2 tsp vanilla paste4 whole cardamom125 ml lemon juice  Take the flowers off the stalks, put in a big jar, pour onto the boiling water, close and leave it stand for 6 hours. Pour the whole thing in a stainless pan. Mix sugar and pectin, add to the flowers with the crushed cardamoms and vanilla paste. Bring to a boil. Simmer it until reduces to ?. Then with a colander strain the flowers, squeeze and discard. Meanwhile enjoy the fragrance of One Thousand and One Night. Add the lemon juice, boil 1 or 2 minutes and pour in little jars.  I was really curious how this syrup tastes in cookies or cakes, so I tried in a simple one, in a muffin. Redberry and Black Cherry Cupcake 250 g flour80 g sugar1 tsp baking powder125 g butter2 eggsa handful of dried redberriesa handful of pitted dried black cherries125 ml acacia syrup½ tsp vanilla extract Preheat the oven to 180 °C. Line a muffin tin with paper cups. Combine the flour, baking powder and fruits together. Melt the butter, add sugar and vanilla extract and whisk. Add eggs, whisk again. Add the buttery cream to the flour, stir well. Fill the paper cups with the muffin mixture. Bake in the oven for 25 minutes.   
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