Sweet conserve or just called “sweet” is usually prepared from fruit in high concentrations of diluted sugar. Preparing the sweet from locust blossoms is a completely new culinary experience. Although the preparation takes a very long time, the final product will reward you with its taste and aroma. It is great to start a day or as a welcome with a glass of water.
600 g (21 oz) locust blossom
500 ml (17 fl oz) water
1 kg (2.20 lb) sugar
Soak the locust blossoms twice in a larger bowl filled with water, and then drain well (locust blossom is attractive to various bugs, and with such treatment it will be easiest to remove them). Remove the blossoms from the stems and carefully separate the petals.
Pour water in a wide bowl, put in the prepared petals and boil for 5 minutes. Slightly stirring, gradually add sugar. Cook with slight stirring on a slow fire until the sweet concentrate thickens. Near the end of cooking check whether the liquid is thick enough: put a few drops on a plate – if they are running, boil some more, and if they stay in place, the sweet concentrate is ready.
Slice the lemon, put it in the sweet concentrate and boil again. Cover the dish with the sweet concentrate with a moistened clean cloth and let sit over night.
On the next day put the sweet concentrate in prepared clean glass jars. Seal well with a belonging cap or double plastic foil soaked in brandy or rum and store in dry and cold place.
From this quantity of blossoms you can get about 1.2 l of sweet locust concentrate.