Beautiful, pigmented and fragrant - this native species of flowering currant is a fun spring edible that turns infusions into a pretty pick hue. Loved by bees and hummingbirds, I used this bloom sparingly, leaving the rest for pollinators. I’ve tried many different recipes with flowering currants; infused vinegar, fermented honey, chopped into salads, or ground into sugar for decorative deserts. This simple cordial has some added lime which plays nicely with the slightly citrus notes of the currant blooms. You can add this cordial to limonaid, sparkling water, drizzled on summer fruit or blend with frozen fruit into a quick sorbet. (I’ve also heard it pairs well with gin & vodka in cocktails.)

Flowering Currant & Lime Cordial:

2 cups sugar
2 cups water
1 1/2 - 2 cups flowering currant
3 - 4 limes

Combine water and sugar and bring to a simmer, juice your limes into the pot and add the whole rinds/wedges. Turn heat down and simmer for about 10 mins. Take off heat and add your rinsed blooms to the mix. Cover with a lid and let sit for 2-3 hours. Strain off flowers and lime rinds. Bottle in a sterile glass bottle or mason jar.