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    You are in: Home / Recipes / Black Pansy Syrup Recipe
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    Black Pansy Syrup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharon123's Note:

    And you thought pansies were just to look at! This is so good over vanilla ice cream, cake, pancakes, even oatmeal! Adapted from David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia.I wasn't able to say pansy flowers, so added it in parentesis.

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    Units: US | Metric

    • 2 cups granulated sugar
    • 1 cup water
    • 1 cup fresh edible flower, loosely packed (black or purple pansy petals)


    1. 1
      Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
    2. 2
      Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
    3. 3
      When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.

    Ratings & Reviews:


    Nutritional Facts for Black Pansy Syrup

    Serving Size: 1 (737 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1548.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4.7 mg
    Total Carbohydrate 399.9 g
    Dietary Fiber 0.0 g
    Sugars 399.6 g
    Protein 0.0 g

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