Camellia Aperitif

For the camellia syrup: sugar, water, vanilla bean, 1 piece each of untreated lemon and orange peel bring to a boil. Fragrant camellias Rscher and Peter recommend the small, fine scent lumps in the syrup form and infuse the whole 1-2 days. Pour through a sieve, keep in a bottle in a dark place.

For the camellia aperitif: Form two tablespoons of camellia syrup in a champagne glass, fill up with ice-cold dry champagne and bring to the table garnished with a camellia blossom.

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