Advice for keeping flower color for simple syrup
I’ve been trying to find science based answers for this but am having a hard time finding answers via google.
basically, one year I attempted to make a simple syrup from mimosa flowers. I steeped the fresh flowers in hot water, strained, and made the syrup from that tea. the result was a beautiful bright pink syrup. I tried it again two years in a row and while the flavor was good, I couldn’t find a way to pull the pink from the flowers like I did the first time, the tea kept coming out a light brown color.
I admit I didn’t control water temps or time so I’ve wondering if that has something to do with it, but I was curious if anyone has any insight before I waste some more precious flowers as they only come around once a year really.
thanks!