The most elegant and probably the most innocent looking flower is poppy. There is no other that can compete its velvety petals. It's always been my favourite flower. I even remember that picnic with my parents, where I saw them for the first time in my life. Today, while making some crystallized petals I had the idea to cook a syrup. I am gonna tell you more about the petals in another post, now let's see that beautiful purple syrup with a light smell of freshly ground poppy.
poppy petals (corn poppy / Papaver rhoeas)
Remove poppy petals (use only corn poppy, do not use garden or any other type of flowers) and put them into a saucepan. Pour just enough water over it so that it is covered. Start to warm it over medium heat and give it a stir once in a while. As soon as the petals turn white sieve and mesaure the liquid. Heat liquid with the same amount of sugar (so for 100 ml syrup you'll need 100 g of sugar) until it reaches 72, but not higher than 85°C. Now the syrup is ready to be filled into glasses. Consume only in small amounts.