Recipe: Honeysuckle Syrup

It’s summer time! And there’s nothing that reminds me more of childhood in the summer than foraging honeysuckle.

While it is an invasive plant, if I can’t get it under control – might as well put it to good use! I personally love the taste of honeysuckle, so I decided to make it into a simple syrup to use in baking, or adding it to tea or coffee. It also makes a great jam!

So, here’s my recipe for honeysuckle syrup. It’s a quick, easy to make recipe as long as you have honeysuckle, water, sugar and some lemon juice.

Recipe: Honeysuckle Syrup

Ingredients	Instructions
• 2 cups honeysuckle flowers (remove any leaves and stems) • 1 cup sugar • 1 cup water • 1 lemon (slice 2 slices about 1/8″ thick, use remainder of the lemon to squeeze the juice)	1. Slowly bring water, sugar, and washed blossoms to a boil. 2. Add lemon juice and lemon slices to the mixture and let boil for 5 minutes, then simmer for 20 minutes. 3. Once simmering is complete, remove lemon slices and pull the pot off of heat 4. Let the mixture sit for an hour before straining. Once the mixture is strained, place the liquid into your jar. Compost remaining blossoms.

And now you have a yummy sweet, floral syrup to enjoy as you please. Not a honeysuckle fan? This recipe can easily be converted with any of your desired flower petals or herbs.

Let me know if you try this recipe, and what you use your honeysuckle syrup for!

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