“And you thought pansies were just to look at! This is so good over vanilla ice cream, cake, pancakes, even oatmeal! Adapted from David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia.I wasn't able to say pansy flowers, so added it in parentesis.”
1 cup

Ingredients Nutrition

  • 2 cups granulated sugar
  • 1 cup water
  • 1 cup fresh edible flower, loosely packed (black or purple pansy petals)


  1. Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
  2. Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
  3. When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.

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