The most suitable is the true meadow cowslip (Primula veris), because it has a more intense aroma. The high cowslip (Primula elatior) is equally suitable, but has less fragrance.
Mix the cleanly sorted flower heads with the remaining ingredients and put them in a pot. Cover and bring to a boil, then infuse for 15 to 20 min. Pour the clear juice through a scalded linen cloth. Boil the tea for about 1 to 2 hours, fill it hot into bottles and cork them. The syrup should show about 28 to 30 °C on the sugar scale.
Use: sorbets, tea, desserts, punch and mixed drinks.
Use cowslip liqueur or possibly cowslip vinegar.
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