How To Make Honeysuckle Syrup

How to Make Honeysuckle Syrup: A Sweet and Simple Guide

Honeysuckle season is short and sweet, but the fragrant blooms offer a unique opportunity to create a delicious and memorable syrup. This guide provides a step-by-step process for making your own honeysuckle syrup, perfect for adding a touch of summer to your favorite drinks, desserts, and more.

Gathering Your Honeysuckle

Timing is Key: The best time to harvest honeysuckle is in the early morning after the dew has dried. The flowers will be at their most fragrant and the nectar will be at its peak.

Choosing the Right Blooms: Look for honeysuckle flowers that are fully opened and fragrant, but avoid any that appear damaged or wilted. Avoid using honeysuckle varieties that are poisonous; only use edible honeysuckle species. If unsure about a particular variety, it’s best to err on the caution side and not use it.

Gentle Harvesting: Carefully pick the honeysuckle blossoms, removing them from the vine with gentle snips or by hand. Try to avoid pulling or damaging the plant itself.

Making Your Honeysuckle Syrup

Ingredients:

• 4 cups honeysuckle blossoms (packed)
• 4 cups water
• 4 cups sugar (granulated white sugar works best)
• 1/4 cup lemon juice (freshly squeezed is preferred)

Equipment:

• Large saucepan
• Fine-mesh sieve or cheesecloth
• Sterilized jars and lids

Instructions:

Step 1: Prepare the Honeysuckle

Gently rinse the honeysuckle blossoms under cold water to remove any dirt or insects. Allow them to drain completely.

Step 2: Simmer the Blossoms

Combine the honeysuckle blossoms and water in a large saucepan. Bring to a gentle simmer over medium-low heat. Do not boil. Simmer for approximately 15-20 minutes, stirring occasionally, until the blossoms are softened and have released their fragrance and color into the water.

Step 3: Strain the Mixture

Remove the saucepan from the heat and let it cool slightly. Pour the mixture through a fine-mesh sieve or cheesecloth lined strainer into a large bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids.

Step 4: Add Sugar and Lemon Juice

Return the strained liquid to the saucepan. Add the sugar and lemon juice. Stir until the sugar is completely dissolved.

Step 5: Simmer the Syrup

Bring the mixture back to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, for about 15-20 minutes, or until the syrup has thickened slightly and reaches your desired consistency. A thicker syrup will store better.

Step 6: Can and Store

Remove the syrup from the heat and let it cool completely. Pour the cooled syrup into sterilized jars, leaving about ½ inch of headspace. Seal the jars tightly with sterilized lids. Store in a cool, dark place. Your homemade honeysuckle syrup should last for several weeks in the refrigerator.

Using Your Honeysuckle Syrup

Your homemade honeysuckle syrup is incredibly versatile. Use it to:

• Sweeten beverages: Add a splash to sparkling water, lemonade, or iced tea.
• Create cocktails: Use it as a unique sweetener in cocktails.
• Enhance desserts: Drizzle it over pancakes, waffles, yogurt, or ice cream.
• Make homemade candies: Incorporate it into recipes for hard candies or lollipops.

Making honeysuckle syrup is a rewarding experience that allows you to capture the essence of summer. Enjoy the sweet taste of your creation! Remember to always identify your honeysuckle species to ensure it's safe for consumption. Happy syrupping!