This recipe is a great tradition in the Cape where waterblommetjies, also know as wateruintjies, fill the ponds and dams in the Western Cape with pretty white snowdroplike, strongly scented flowers. Louis Leipoldt, in his book on Cape Cookery, refers to them in English as Water Hawthorn and Myrna Robins, well known South Africa cook book writer, calls them Water Hyacinth. It is important that the flowers be just opening with the calyces still bright green.  To prepare them, remove any of the black centres of the flowers.  They need to be soaked in lots of salted water and then rinsed through well in a couple of basins of