How to make it

  • . To make the syrup (which with the addition of pectin becomes a delicious jelly as well), you first need a lot of poppies. Collect them in the morning when they just open, just grab the petals, leaving the developing seed pod and stamens behind.Now the bad news - if there is a big black blotch at the base of the petals, you have to remove it. You can either do it with scissors after you've collected them or (the method I find easier), tear it off as you collect the petals, four at a time. If you're lucky you'll find a stand with no blotch or a very rudimentary one; you can leave that. But too much black and you'll have ugly syrup, and bitter too because the black part contains a nasty-tasting chemical. Rinse and drain the petals and cut off any black parts at the base of the poppy petals. Place these in a jar along with the 1.2l water and the citric acid. Cover and allow to stand for about 1 week (if its summer just 3 days under the sun). When ready store the extract in the refrigerator. This will be basic extract. Keep it in refigerator
  • For syrup (cold drink) : Dissolve sugar in water stirring occasionally. Add desired amount of extract to taste. Stir in crushed ice. Serve in glasses with crushed ice and lemon juice..
  • concentrated drink and you can serve 7-9 glasses of syrup (according to your taste) from a bottle of 25 cl.
  • + Traditionally we serve it with water and ice, or mineral water and ice.
  • + With very small quantities of the syrup you can create unique alcoholic coctails by adding vodka,gin,...
  • + You can also use the red poppy syrup by flavoring and coloring the desserts.

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  • rhianna 9 years ago
    Great history & recipe. The color is beautiful! Now I need to grow some poppies, so I can try this next year!
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    " It was excellent "
    peetabear ate it and said...
    WOW... I loved all the information on both the recipe and in your history... it was so interesting.... thank you and five forks and flagged
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