POMELO FLOWER PETAL SYRUP

Sales start from 10:00 on Sunday, May 29th

In the citrus fields of Eguchi Farm in Kumamoto, flowers need to be thinned out at this time of year to allow the fruit to grow larger, and a few years ago, they were asked to think about how to use the petals that were picked, which was the trigger for the start of this syrup production.
I made it again this year, carefully following the recipe I learned from confectionery researcher Rika Fukuda.
This syrup is made by removing only the petals from the calyx and slowly boiling it down until it becomes transparent.It is a very precious syrup, so try opening the lid and tasting a spoonful.
The syrup, from which the pollen has completely dissolved, has a similar taste to honey, but with a more direct, rich flavor of the flower itself.
The transparent petals themselves can be eaten, so add them to sweets for a fragrant dessert.

Ingredients: Pearl citrus petals (Eguchi Farm/Kumamoto), granulated sugar, lemon
Contents: 70ml

Limit two items per product (size) per person.

29 May (Sun.) 10:00 - on sale

The citrus orchards at Eguchi Farm in Kumamoto need to thin out the blossoms in the spring in order to grow larger fruit, and we were asked a few years ago to think of a way to use the petals we picked. We carefully inherited the recipe taught by confectionery researcher Ms. Rika Fukuda and made it again this year.
The petals are removed from the sepals and slowly and gently simmered until they become transparent.
The syrup, with all the pollen dissolved, is similar to honey, but more straightforward, and you can taste the rich flavor of the flower itself.
The transparent petals themselves are also edible, and can be added to sweets and other desserts for an aromatic dessert.

Ingredients: Pearl citrus petals (Eguchi Farm/Kumamoto), granulated sugar, lemon
Contents: 70ml

Purchase quantity is limited to two items per product, per size.