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Sirop Capillaire (Maidenhead Fern Capillaire)

Sirop Capillaire (Maidenhead Fern Capillaire) is a traditional French recipe (from Escoffier) for a classic simple syrup flavoured with maidenhead fern and orange-flower water. The full recipe is presented here and I hope you enjoy this classic French version of: Maidenhead Fern Capillaire (Sirop Capillaire).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+20 minutes infusing)

Makes:

2 bottles

Rating:

Tags : Wild FoodFrench Recipes

The original recipe here comes from Escoffier and it's basically a simple sugar syrup flavoured with maidenhead fern. This was a crucial flavour component in making Bavaroise, the classic French Bavarian tea. Some chefs though that the flavour of traditonal capillaire detracted from their creations and over time the maidenhead fern was replaced with curaçao or orange blossom water.

Ingredients:

1000g water
500g granulated sugar
25g fresh maidenhair fern (Adiantum capillus-veneris) leaves
10g orange-flower water

Method:

Thoroughly was the maidenhead fern leaves then set aside to drain in a colander. Once dry tip into a heat-proof bowl.

Combine the sugar and water in a large pan. Bring to a boil and cook until the sugar has dissolved.

Take the syrup off the heat and pour over the fern leaves. Set aside until cold then strain through a fine-meshed sieve.

Mix in the orange-flower water then pour into a 750ml bottle (champagne-style bottles are good for this).

Store until needed and use as a simple syrup in cocktails or as a flavouring for traditional bavaroise.