Dried Kahili flowers have such a unique savoriness which balances magically with the sweetness of the syrup. Chef Krista Garcia used this syrup with a Malama Farms Pork Belly and Lapa’au Farms parsnip purée. She recommends using a sugar that still contains molasses for both flavor and color. The syrup can be used in both savory or sweet dishes.
1 cup dried Kahili Ginger flowers
½ cup unrefined sugar
½ cup water (or champagne)
1 tablespoon lemon juice
Combine sugar and water or champagne in a stainless steel pot and bring to a simmer to melt the sugar.
And the dried Kahili Flowers to the syrup and cook gently for 2 hours.
Finish the syrup with the lemon juice and allow to cool just slightly before using ( a couple of minutes).
When serving, spoon the syrup and a few threads of the reconstituted flowers onto the plate.