Jasmine, with its captivating floral fragrance, transforms this syrup into a true nectar, perfect for enhancing desserts. This jasmine syrup is ideal for drizzling over ice cream made with Ninja Creami, adding an elegant and refined touch. It can also be used in drinks for a subtle and soothing floral note.
Ingredients :
- 250 ml of water
- 200 g of sugar
- 1 handful of dried jasmine flowers (or fresh if you can find them)
- 1 tablespoon of lemon juice (optional, to intensify the flavor)
Preparation :
- Heat the water and sugar
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring regularly, until the sugar is completely dissolved. - Add the jasmine flowers.
Once the sugar has dissolved, add the jasmine flowers to the saucepan. Let it infuse over low heat for about 10 minutes. The delicate fragrance of the flowers will permeate the syrup, creating a subtle, floral flavor. - Add the lemon juice (optional).
If you want to add a little zing and a touch of acidity, add the lemon juice at the end of cooking. This will nicely balance the floral sweetness of the syrup. - Filter the syrup.
Remove the pan from the heat and pass the syrup through a fine sieve to remove the jasmine flowers. - Let it cool
Let the syrup cool to room temperature before pouring it into an airtight bottle. It keeps well in the refrigerator for about a week.
My Personal Tip:
This jasmine syrup is a pure delight on vanilla ice cream or lemon sorbet made with Ninja Creami. It also pairs perfectly with frozen yogurt for a sweet and floral contrast. For a more daring dessert, try swirling this syrup into red berry ice cream. And if you're a fan of homemade iced tea, this syrup is the perfect floral touch to add to green tea or lemonade!
This delicate and fragrant syrup will add a unique floral touch to your Ninja Creami frozen creations. With this jasmine syrup, your desserts will be elegant, refined, and bursting with freshness!
