To many, they are a curse but like so many other weeds, Soursobs [Oxalis pes-caprae] actually have culinary uses. The Leaves, stems and flowers add a lemony tang and are ideal for making drinks while the flowers are used as a garnish in salads or other hot or cold dishes.

To make Soursob lemonade.

2 cups packed leaves, stems and flowers, chopped

2 cups boiling water

Simple syrup or Honey syrup

Place the plant material in a non-reactive heat safe container. Pour over the boiling water, stir, cover, and let it steep for 15mins.

Strain through fine mesh strainer without pressing plant material down. Discard solids, cool to room temperature, cover and m refrigerate. Serve over ice with syrup to taste.

Honey syrup is delicious and easily made with a cup of water and honey. Gently warm water in a small saucepan. Remove from the heat and stir in the honey till completely dissolved. Cool. Store in the fridge for up to a month.

As Sweet as Honey’s Light Mallee honey is ideal for this recipe.

#NB Soursobs are high in oxalic acid