Honeysuckle Syrup

READY IN: 1hr
YIELD: 2 1/2 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup honeysuckle fresh edible flower
  • 1 12
    cups filtered water
  • 2
    cups sugar
  • 116
    teaspoon pinch cinnamon
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DIRECTIONS

  • In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil.
  • simmer until sugar is completely dissolved.
  • add honeysuckles.
  • add cinnamon.
  • reduce heat to med-low and barely simmer stirring occasionally for 30 min.
  • cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.
  • discard flowers and allow syrup to come to room temperature in airtight container.
  • store in the refrigerator for up to 6 months.
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