Ingredients:
100 g flowering thyme stems
1 cup of water
1 tablespoon pudding powder or cornstarch
2 tablespoons sugar
small pot
fine sieve
Preparation:
Pluck the flowers from the thyme stems and put them aside. Then place the stems in a small pot and pour a cup of boiling water over them. Now let it steep for 1/4 hour and then strain through a fine sieve.
Mix the pudding powder or cornstarch in a little cooled tea until smooth and heat the remaining tea in the pot again. Now add the sugar and the binding powder in the cold tea to the pot and stir it in. Cook until the tea thickens. Remove the pot from the heat and add the flowers.
The quendel syrup tastes good with fruit salads, strawberries, kiwis or dry cakes.