Refreshing Drink Sirop Léger de Coquelicot – Poppy Flower Syrup
Provencal Recipes · TasteSpringtime 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.
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
Sirop Léger de Coquelicot - Poppy Flower Syrup
Ingredients
- 280 g Pétales de Fleurs de Coquelicot Poppy Flower Petals
- 1 liter Eau Water
- 4 soup spoon Sirop d’Érable Maple Syrup
- 4 soup spoon Sirop de Sucre de Cane Cane Syrup
- 200 g Sucre de Cane complet Cane Sugar
Instructions
- 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)
- 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)
- Utiliser comme un sirop dilué dans de l’eau fraiche. (Serve a small amount with cool water for a refreshing drink)
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
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