Photo by iStock/IngridHS
Honeysuckle syrup lends a lightly sweet flavor to lemonade, fizzy water, tea, and more.
Ingredients
- 1 cup fresh honeysuckle flowers (or 1/2 cup dried)
- 1-1/4 cups sugar
- 1/4 cup water
Directions
- Gently shake the honeysuckle flowers to remove any dirt or insects.
- Separate the flowers from the stems and discard any leaves and berries, which can be poisonous in large amounts.
- Place the flowers in a heat-proof ceramic or glass container.
- Bring the water to a boil. Pour it over the flowers and cover the container.
- Let the mixture stand at room temperature for 12 to 24 hours.
- Strain through a fine-mesh strainer; discard the solids.
- Measure the remaining liquid — you should have about 1 cup.
- Combine the liquid and an equal volume of sugar (about 1 cup) in a saucepan.
- Bring to a simmer over medium-low heat, stirring to dissolve the sugar.
- Simmer for another minute.
- Remove from the heat and let cool.
- Store in the refrigerator for up to 2 weeks.
