Honeysuckle Syrup
Basic simple syrup made with fresh honeysuckles that can be used in countless ways. It tastes like the single drop of nectar you can get from each flower. I like to use it in tea or even just in water as a drink on it's own. It can also be used in pastries or to make ice cream or sorbet. The possibilities are endless. It pairs well with lime, orange, cinnamon, or apple/pears. Just be careful pairing it with stronger flavors as they can quickly overpower it.
READY IN: 1hr
YIELD: 2 1/2 Cups
UNITS: US
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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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