Provencal RecipesTaste: Food & Drink

Refreshing Drink Sirop Léger de Coquelicot – Poppy Flower Syrup

Springtime in Provence brings the promise of fields of wild poppies, impossibly beautiful and challenging to photograph. This recipe for Sirop Léger de Coquelicot (poppy petal flavoured syrup) comes from the kitchen at Domaine Saint – Jacques.

Domaine Saint Jacques Luberon Coquelicots

Once a working farmhouse in the Luberon the property has three (3) self-catered suites with en-suite bathrooms, kitchenettes, air conditioning, and my favourite — Nespresso makers. Surrounding the main house are nine (9) hectares of grapevines and the unspoilt Luberon Valley.  These maison d’hôtes share a pool, and the hosts offer “cuisine sauvage” (natural, seasonal cooking) on demand.

Danielle and Julien Jouval
Domaine Saint Jacques
84490 Saint Saturnin les Apt
Tel: +33 (0)6 75 34 62 89

Domaine Saint Jacques Luberon Coquelicots

 

Sirop Léger de Coquelicot Poppy Flower Syrup
Sirop Léger de Coquelicot - Poppy Flower Syrup
Print Recipe
The poppy flower petals (coquelicot pétales) colour the sugar water and give the liquid a slight floral flavour. The syrup is easy to make and a refreshing addition to plain or sparkling water.
Servings Prep Time
20-30 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
20-30 servings 10 minutes
Cook Time
20 minutes
Sirop Léger de Coquelicot Poppy Flower Syrup
Sirop Léger de Coquelicot - Poppy Flower Syrup
Print Recipe
The poppy flower petals (coquelicot pétales) colour the sugar water and give the liquid a slight floral flavour. The syrup is easy to make and a refreshing addition to plain or sparkling water.
Servings Prep Time
20-30 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
20-30 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Faire bouillir l’eau et mettre les pétales délicatement dans l’eau cuire 10 minutes. (Boil the water and carefully put the petals in the hot water, reduce the heat and cook about 10 minutes)
  2. Filtrer rajouter les autres ingrédients, et cuire encore 10 minutes à petit feu, embouteiller. (Filter to remove the petals, add the other ingredients, and cook another 10 minutes on a low heat and bottle)
  3. Utiliser comme un sirop dilué dans de l’eau fraiche. (Serve a small amount with cool water for a refreshing drink)
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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