Honeysuckle Syrup Recipes

HONEYSUCKLE SYRUP

Steps:

• 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.

HONEYSUCKLE SORE THROAT SYRUP

Steps:

• Gather two cups of leaves and flowers from wild Honeysuckle vines(make sure they haven't been sprayed). If you can't get the flowers, leave them out of the recipe.
• Bring 1 quart of water to a boil and add the two cups of honeysuckle leaves. Gently simmer for 10 minutes and strain.
• Add the "tea" back to the pot and add 1 cup of honey, bring to a boil and boil for one minute and remove from heat. Add any flavorings at this time to the syrup. Deborah says her children love it when she adds one packet of lime Kool-aide.
• Store in fridge up to a month or freeze in small batches and take out what you need at one time. This cured a strep throat in Deborah's daughter during a severe mono infection when no antibiotics would work. Now it has been a standby in her home for over 10 years.
• Dosage: 1 oz every two hours for 5 yr. olds and up to adult.

HONEYSUCKLE 75

Steps:

• Make ahead: Honeysuckle Simple Syrup.
• Bring 1 cup of granulated sugar and 1 cup of water to boil over medium high heat, stirring until sugar is fully dissolved. Add one cup of washed, de-stemmed edible honeysuckle blossoms and 1/8 teaspoon of lemon juice and remove pot from heat. Cover and let steep for approximately 30 minutes until room temperature. Strain liquid through a fine mesh strainer in to an airtight container and refrigerate.
• In a shaker with ice, combine honeysuckle syrup, gin, and grapefruit juice. Shake until chilled and strain into a champagne flute or coupe. Top off with sparkling wine and garnish with fresh honeysuckle blossoms.