Last week, I told you how excited I was to start experimenting with the culinary uses of honeysuckle. My first experiments have been with honeysuckle simple syrup, and they’ve been met with enthusiasm by my friends. They’ve all been impressed with my creativity, but really, it couldn’t be easier.
Honeysuckle simple syrup tastes exactly like you’d expect it to taste. It’s just like the nectar that you used to suck out of honeysuckles when you were a kid, only it’s in liquid form.
First, I’ll tell you how to make this easy syrup; then I’ll give you a couple of drink recipes. There are many methods for making this syrup online. I used the method I found on several website, including the bell’alimento blog.
- 2 cups water
- 1 cup sugar
- 1 cup honeysuckle flowers
- Boil the water and sugar together until the sugar completely dissolves.
- Turn off the heat, throw in the honeysuckle flowers, and put a lid on it.
- Once the mixture cools, transfer to a clean glass jar and allow to marinate in the refrigerator for at least 24 hours. The longer you let it sit, the stronger the honeysuckle flavor will be.
- Strain the flowers out and pour into individual, clean bottles.
Bee’s Nectar Cocktail (a riff on a Bee’s Knees)
- 2 oz gin
- 3/4 oz honeysuckle simply syrup
- 3/4 oz fresh lemon juice
Fill a Champagne flute about 1/4 full with honeysuckle simple syrup and fill to the top with a dry Champagne, Prosecco or other sparkling wine.
Strawberry Honeysuckle Cooler (non-alocholic), pictured at right
In an 8 oz. tall glass filled 3/4 of the way with ice mix:
- 1/2 oz honeysuckle syrup
- 1/2 oz strawberry shrub syrup
- Top off with club soda or sparkling water
If you have access to honeysuckle, give this simple syrup a try and play around with adding it to beverages. I think it would be good in iced tea or lemonade, too, although I haven’t given that a try.
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