How to make
The flower clusters of white acacia are harvested during flowering. The herb is collected from clean places away from polluted cities.
Clean the collected flowers from the stalks. Place them in a colander and cover them with cold water. Place them in a suitable deep container and fill them with spring water.
Add a few slices of lemon to it for a citrus aroma.
The heat treatment is done over high heat and after the water boils, wait 20 minutes and remove the pot from the stove.
The decoction is kept cool for 24 hours. Strain the flowers, by straining them well through cheesecloth.
The next day, boil the liquid at a very low temperature, by reducing the liquid to two liters. Add the same amount of brown sugar.
When you prepare syrup with white granulated sugar, its color is lighter. Brown sugar adds to the aromatic and healing miracle that dark amber color.
An important rule is that the liquid evaporates without boiling. More patience is required, which is worth the end result. Stir the mixture, until it thickens enough.
Check the thickness of the syrup in a place, which is kept in the freezer. If the drop is not runny or the spoon doesn't form a trail, the white acacia syrup is ready.
Ten minutes before removing the syrup from the heat, add the citric acid. We pour the aromatic acacia syrup into clean and warmed jars, which are turned upside down. Cover them with a towel, so that they can cool down slowly.
The medicinal action of white acacia is hemostatic, expectorant, laxative and reduces stomach acidity.
In folk medicine, its flowers are used for stomach and intestinal pains, headaches, neuralgia of the facial nerve, rheumatism, for diseases of the kidneys and urinary tract.
