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:

1. Bring water and sugar to a boil, let boil for 1 minute.
2. Remove from heat and cool for about 15 minutes
3. Add forsythia flowers and cover. Let sit overnight.
4. 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.