1- 1 ½ cups fresh forsythia blossoms
1 cup spring water
1 cup pure honey [*for raw honey, see note at end of recipe]
Sort your blossoms, taking care to remove any hitchhiking bugs; there is no need to remove their green bases, but some people do. Removing the bases will enhance the floral aspect of your syrup’s flavor, while leaving them gives a more herbaceous/floral combination that I enjoy.
Add your forsythia & water to a pot; bring to a full boil, stirring occasionally. You'll notice the flowers begin to darken & lose their color to the liquid. Boil for 3-5 minutes, then turn your heat down to simmer & add the honey, stirring to dissolve & incorporate. Once fully dissolved, remove the pot from heat & strain out the spent blossoms with a fine strainer or cheesecloth. You can compost or toss the forsythia. *IF USING RAW HONEY: to protect the beneficial qualities of raw honey, remove your forsythia tea from heat & strain out the blossoms, allowing the tea to cool a bit BEFORE stirring in your honey. It’s a bit harder to incorporate, but still gives you a lovely syrup, while protecting the raw-honey benefits that would be damaged by heat.
Allow to cool completely & pour into a sterile bottle for storing. This syrup will keep for 3 weeks or so in the refrigerator. Try it over pancakes or vanilla ice cream for a real treat! Add a spoonful to a cup of Earl Grey tea or add a splash to homemade lemonade. Or use it is cocktails, like this one:
Forsythia Bees Knees
2 oz Gin
¾ oz Fresh Squeezed Lemon Juice
½ - ¾ oz Forsythia Honey syrup
Lemon Peel Twist for Garnish
That’s it for this post. I hope you give these recipes a go -- they are so easy to make & so very tasty! Forsythia’s bright flavor is the perfect way to Welcome Spring. Until next time--Stay safe & remember to #StopAndEatTheFlowers