Tagete Flower & Pineapple Weed Recipe
Make Tagete Flower & Pineapple Weed Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flower syrup
Syrup finishing & optional clarifier
Serving (cocktail or soda)
Method
Flower syrup
- 1
Prepare petals and herbs
Inspect tagete (marigold) flowers and pineapple weed. Remove petals from tagete heads (discard green calyx/stems if bitter). Rinse petals and pineapple weed briefly in cool water and drain in a colander or spin in a salad spinner to remove excess moisture.
- 2
Make simple syrup
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring until sugar fully dissolves and mixture just reaches a gentle simmer (do not boil hard).
- 3
Infuse flowers
Remove the syrup from heat. Add the rinsed tagete petals and pineapple weed flowers to the hot syrup, pressing them down so they’re submerged. Add 1 tablespoon fresh lemon juice to help set color and brightness. Cover and let steep for 20–30 minutes for delicate flavor, up to 45 minutes for stronger aroma.
- 4
Strain and cool
Strain the infused syrup through a fine-mesh sieve lined with a double layer of cheesecloth into a heatproof bowl or jar. Gently press the solids to extract as much liquid as possible, then discard solids. If the syrup has fine particles, pass it a second time through a coffee filter. Let the syrup cool to room temperature.
Syrup finishing & optional clarifier
- 5
Adjust and preserve
Taste the cooled syrup. If too sweet or intense, stir in up to 1/4 cup cold filtered water to desired concentration. For a brighter finish and light preservation, stir in 1 tablespoon neutral vodka or grain alcohol (optional). Transfer to a clean glass bottle or jar, seal, and refrigerate. Refrigerated, the syrup will keep 2–3 weeks (longer if alcohol added).
Assembly and serving
- 6
Build a non-alcoholic spritz
Fill two glasses with ice (about 1/2 cup ice per glass). For each glass, add 1 tablespoon (15 ml) of tagete & pineapple weed syrup (adjust to taste). Pour 1 cup chilled sparkling water or tonic into each glass and stir gently to combine. Garnish with a wedge of lemon or lime, a few fresh tagete petals, and a pineapple-weed sprig.
- 7
Make a cocktail (optional)
For an alcoholic version, add 1 ounce gin or light rum to the glass before pouring sparkling water. Stir lightly and garnish as above.
- 8
Serve
Serve immediately while sparkling. Provide extra syrup at the table for guests who prefer sweeter drinks.