Put the daisy blossoms, the two lemon wedges and the sliced vanilla stick in a saucepan, pour a liter of water over them and place in a cool place, covered if possible, for at least 24 hours.
The next day, put everything through a sieve and collect the liquid. Bring the daisy stock with the preserving sugar to the boil and cook according to the instructions on the package. It is essential to make a gel test. Fill into glasses immediately and close.
Ingredients
Print Recipe
Pin Recipe