Citrus & Wild Bergamot Flower Sauce Recipe
2 tsp vegetable oil
1 shallot, minced
1 clove garlic, minced
1/4 tsp each salt and pepper
1 cup each orange juice and pink grapefruit juice
1 tbsp grenadine or frozen concentrated cranberry juice
1/4 tsp hot pepper sauce
1/4 cup cold butter, cubed
1/4 cup wild bergamot (bee balm) petals (about three large blossoms)
Step 1: Heat oil in a skillet over medium heat. Add shallot, garlic, salt and pepper and cook, stirring for three minutes or until softened. Cook, stirring for another minute.
Step 2: Add the juices and grenadine and bring to a boil. Reduce to medium heat and simmer for about 20 minutes or until reduced and syrupy. Stir in pepper sauce. Reduce heat to very low. Whisk in butter, a little at a time. Stir in flower petals. Immediately drizzle over grilled pork tenderloin, chicken, seafood or fish.
Makes 2/3 cup
Allergy Alert: It is not recommended to ingest flowers if you have hay fever, asthma or allergies that affect your respiratory system. Caution: Never eat roadside flowers, blooms that have been fertilized with chemicals or dusted with pesticides and never ingest a flower you are unsure is edible.