Inspired by Tweets!
Blackthorn flowers make Gin!
The Blackthorn (Prunus spinosa ) is found in many hedgerows and across the countryside but most importantly in the many hedgerows on the Chewton Glen Estate and recently Estate Manger Darren Venables tweeted a wonderful picture capturing the moment of this years flowering. It was beautiful. My mind heart skipped a beat. Its such an exciting time when nature starts to let you in to her little secrets and plans. And so the Blackthorn moments of glory is upon us before even his leaves appear giving this shrub a little glamour in the bare hedgerows. A perfectly formed elegant flower as white and as soft as a cloud on a beautiful blue day.
The flower is so delicate its almost a shame to pick the beauty from the bush. But crystallised they are perfect for cake decorations or simply served in a light salad.
When the leaves arrive they too can used, to be infused for making a tea. However most people tend to pick from this wonderful gift of nature when the year is almost over and the frost have given these particular berries a little coating to ensure they are perfect for your making your gin. Yes its the sloe bush, that many people can and do use in lots of recipes. However most people I know only ever make gin from them. (and why not). Yet they make a wonderful inclusion to a hedgerow jelly and a fantastic addition to an ice cream especially if they have been used to make gin first!
But before all of those recipes try this one. They would look great on a chocolate cake. Simple, perfect elegant.
An easy Recipe for crystallising flowers:
Ingredients Edible Flowers
- An egg white that has been stired with a folk but not beaten.
- Caster sugar
- Equipment a model paint brush ( the type yo get with an air-fix model)
- If you have picked the flowers yourself be sure to check for little flies bugs etc.
- Dip your paint brush n the egg white and carry fully paint the petals.
- Dust with the caster sugar and leave to dry on parchment paper for a few hours.
- Keeps for about a week.