Ingredients
  • 75 g Marigold Flowers 0p
  • 800 g Filtered Water 0p
  • 1000 g Caster Sugar 0p
  • 13 drops Jasmine Essential Oil 0p
  • Total Ingredients Price:£0.00
  • Total Weight:1,888g
  • Price per 100g:£0.00
Yield Based Scaling
  • To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

    For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
Steps
  • Cook water and flowers in vac pack at 52º for 1 hour
  • Strain and squeeze to save as much water as possible
  • Combine remaining ingredients and stir to combine
Scaling