Kahili Flower Syrup

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).