Red Poppy sherbet

February 29th, 2012 § 1 comment

The Red Poppy or papaver rhoeas or sometimes called as corn poppy is growing in fields and meadows, has petals of a rich scarlet colour. In some eastern literatures it is considered as the eternal lover wild flower.

These beautiful scarlet coloured wild flowers are the forerunner of the spring!

  • 1 cup red poppy petals (cut the black spots at the base with a scissor)
  • 3/4 cup sugar
  • 3 cup water
  • 1 lemon juice
  • 1/2 t grated fresh ginger (optional)
  • Pick the petals of the red poppies and wash them.  The dark spots at the base of the stem must be removed as it contains lower doses of thebaine that puts in action.


    Put the scarlet petals into a bowl. Add lemon juice and grated ginger. Knead with hands well.

    Put the petal dough into a pot. Add water and sugar and boil for 5-10 minutes.

    Filter the petals and let it cool.

    Place the red poppy extract in a jar and store in refrigerator.

    While serving as a cold drink, add extra water to each glass. You can put soda water instead of water. Always serve with ice.

    For cocktails, add one dose of vodka to your poppy sherbet.

    Use it as syrup, for the cake bases.

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