Forsythia Syrup
It is spring, and one of my favorite flowering shrubs, the bright yellow forsythia is in bloom. But not only is forsythia a stunning splash of yellow amidst the brown and emerging greens, the flowers are edible.
Last weekend I made a cocktail syrup from the blooms of my forsythia, and I'm happy with the results. I thought I'd share the simple recipe here:
Ingredients:
- 1 part water
- 1 part sugar
- 1 part lightly compressed forsythia flowers
Steps:
- Bring water and sugar to a boil, let boil for 1 minute.
- Remove from heat and cool for about 15 minutes
- Add forsythia flowers and cover. Let sit overnight.
- Filter into a container for storage.
I used 3 cups of each ingredient and ended filling two half liter squirt bottles. I filtered using a metal funnel with a filter insert, but you could also use a strainer with cheesecloth. The syrup will last up to 3 three months refrigerated. It'll make a nice floral addition to a cocktail or club soda. It was really easy to make, so I'd recommend trying it out!
P.S. The flowers would also make a nice and colorful addition to a salad. Just be sure to pick them fresh as they'll dry out after a few hours.