White wine can take the place of the vinegar. Garnish with nasturtium flowers. Comtesse Berjane recommends serving stuffed nasturtiums with Sauce Chantilly - mayonnaise thinned slightly with whipped cream. Make a paste of the flowers and half the sugar. Reserve the balance of the sugar for tyrup and add the lemon juice and flower paste.
Nasturtium symbolizes patriotism.
Gather ripe seeds and grind. Salt added will add to the flavor. Store in dry, closely-stopped bottles.