Mimosa has not yet had its last word since it can still be found at the local florist or at the market.

If it illuminates our interior, know that it can also be consumed.

For this, Marion Sauveur reveals her recipe for making a homemade mimosa syrup with the column "Gourmet walk".

The arrival of mimosa in homes and gardens is like a promise for the arrival of sunny days.

A promise that we also find on our plates since the mimosa can be seen and eaten!

This is what Marion Sauveur tells us in her column

Balade gourmande

on Europe 1. She invites us in particular to make our own recipe for mimosa syrup.

Choosing the right mimosa

"I suggest that you put on your plate the tree with pretty yellow flowers which began to scent the Côte d'Azur in February," explains Marion Sauveur.

"But be careful, not everything is eaten in the mimosa, only the flowers. The rest of the tree is poisonous."

Also pay attention to the flowers you use to make your syrup, they should not be treated, which is often the case with florists so that they stay longer alive.

So do not hesitate to go to specialized and organic stores.

If you are lucky enough to have mimosa in your home, and it is not processed, you can use it as well.  

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Back to childhood

To use mimosa flowers (homemade or not) and make a syrup with a regressive taste, start by rinsing the flowers before drying them with absorbent paper.

"For the syrup, mix a lemon juice with water and pour the mixture over the mimosa flowers in a container. And let it steep overnight", advises Marion Sauveur.

"The next day, filter and collect the juice. Add the sugar to the liquid obtained. Cook over low heat for 10 minutes. Filter one last time and place the syrup in a bottle."

The syrup can be stored in a cool place protected from light for at least a month.

Ideal to accompany a simple glass of water or a panna cotta, because the floral taste of the mimosa goes very well with the cream.

Mimosa syrup

Ingredients:

- 100g of flowers


- 25 cl of water


- 1 lemon


- 500g of powdered sugar

Preparation: 

1.

Rinse the flowers.

2.

Combine the lemon juice and water in a container. 

3.

Pour the mixture over the mimosa flowers.

4.

Let steep overnight.

5.

The next day, filter and collect the juice.

6.

Add the sugar to the liquid.

7.

Cook over low heat for 10 minutes.

8.

Filter by pouring the preparation into a bottle. 

9.

The syrup can be stored in a cool place away from light for about a month.