The taste of flowers

11 September 2006
The taste of flowers

Ingredients
(Serves four)
300g water
140g simple syrup
55g lemon juice
10g dried malva-hibiscus
A mixture of edible flowers (to taste)
Aubocassa (Alberquina) olive oil

Method

Bring water, syrup and lemon juice to boil. Add the malva-hibiscus and let rest for 10 minutes. Drain and put into a deep freeze.
To serve, spoon the "ice" on to a very cold plate. Arrange the flowers and serve immediately with olive oil.

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