For the summer blossom orange lemonade, put the blossoms in a bowl. Cut the oranges into thin wedges and bring to the boil together with the sugar and water. Simmer gently for 5 minutes, then empty over the blossoms and let steep in the refrigerator for at least 24 hours.
Pour the syrup through a sieve (possibly lined with a muslin cloth) into carefully cleaned bottles.
Pour the syrup with mineral water or tap water according to taste and garnish the summer blossom orange lemonade with a few nasturtium blossoms and orange slices.
Preparation Tip:
Also use rose petals for the summer blossom orange lemonade!
Related Recipes:
Summer Salad with Peppers and Goat CheeseFor the summer salad, chop all the ingredients for the salad, put them in a bowl and mix well. Then arrange...
Somlau DumplingFirst, soak the raisins in apricot brandy and allow to infuse. For the sponge dough, beat the eggs, sugar and...
Medlar Vanilla JamFor the medlar vanilla jam is best to start preparing the day before. Carefully wash 1200 g of seasoned and...
Char Filets with Pea-Mint PureeFor the char fillets with pea-mint puree, first prepare the char fillets. To do this, line a steamer insert...
Medlar SyrupWash the glass bottles and lids hot and boil them. Let them dry upside down. Place them directly in the place...
Bread Casserole with Organic Goat Cheese and PeachesFor the bread casserole with organic goat cheese and peaches, cut sunflower bread into cubes. Cream soft...
Summer Salad with Avocado and ShrimpFor the summer salad with avocado and shrimp, defrost the shrimp, clean, peel, pat dry and remove the...
Caramel CookiesFor the caramel cookies, mix the sugar, salt, flour and custard powder and quickly knead with the chopped...
Cardamom Oatmeal with Spicy Apple SaucePut the apple pieces, sugar, raisins, water and spices in a saucepan, cover and cook gently for about 20...
Fried Chicken Fillet with Pumpkin VegetablesFor the chicken fillet on pumpkin vegetables, cut the Hokkaido pumpkin flesh including the skin into small...