Honeysuckle syrup is summertime in a jar.
Autumn may have just begun but this recipe is so easy to make and it’s not too late, particularly if you are living in the midlands or north; I only made this honeysuckle syrup a week ago. It literally only takes a few minutes after you have steeped the honeysuckle overnight.
2 handfuls of honeysuckle flowers
cup of sugar
Give your honeysuckle blossoms a shake to rid them of any bugs and then a quick rinse under the cold tap.
Put the honeysuckle in a bowl, pour over the boiling water and leave to steep overnight.
Strain off the honeysuckle, pour the clear liquid into a saucepan and add the sugar. I usually use coconut sugar but for this recipe I didn’t want to muddy the beautiful honey colour of the liquid, so kept to the refined white variety.
Heat slowly until the sugar has dissolved, stirring frequently, and then boil rapidly until the liquid has reduced down to ……
Leave to cool slightly and pour into a jam jar or bottle. The syrup will keep in the fridge for several weeks.
I haven’t brought my ice cream maker to University yet, but once I have it down here I will certainly be trying out honeysuckle syrup sorbet. Apparently it tastes great mixed into cocktails, as well as in biscuits and cakes, as well as brushed over meats before cooking. I think I’ll be making a lot more of this next year.