Honeysuckle Syrup Recipes

HONEYSUCKLE SYRUP

Honeysuckle Syrup image

Basic simple syrup made with fresh honeysuckles that can be used in countless ways. It tastes like the single drop of nectar you can get from each flower. I like to use it in tea or even just in water as a drink on it's own. It can also be used in pastries or to make ice cream or sorbet. The possibilities are endless. It pairs well with lime, orange, cinnamon, or apple/pears. Just be careful pairing it with stronger flavors as they can quickly overpower it.

Provided by havoc53

Categories Low Protein

Time 1h

Yield 2 1/2 Cups

Number Of Ingredients 4

Ingredients

1 cup honeysuckle fresh edible flower
1 1/2 cups filtered water
2 cups sugar
1/16 teaspoon pinch cinnamon

Steps:

In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil.
simmer until sugar is completely dissolved.
add honeysuckles.
add cinnamon.
reduce heat to med-low and barely simmer stirring occasionally for 30 min.
cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.
discard flowers and allow syrup to come to room temperature in airtight container.
store in the refrigerator for up to 6 months.

Nutrition Facts : Calories 619.4, Sodium 5.9, Carbohydrate 160, Sugar 159.7

HONEYSUCKLE SORE THROAT SYRUP

Honeysuckle Sore Throat Syrup image

This was gotten off a botanical website and submitted by a girl named Deborah. She says this cured her little girl's strep throat when no antibiotics would. I love honeysuckle and it grows profusely here along roadside fences. You can mix flowers and leaves in proportion you like.

Provided by Sharon123

Categories Homeopathy/Remedies

Time 16m

Yield 1 quart

Number Of Ingredients 3

Ingredients

2 cups honeysuckle fresh edible flowers (and leaves)
1 quart water
1 cup honey

Steps:

Gather two cups of leaves and flowers from wild Honeysuckle vines(make sure they haven't been sprayed). If you can't get the flowers, leave them out of the recipe.
Bring 1 quart of water to a boil and add the two cups of honeysuckle leaves. Gently simmer for 10 minutes and strain.
Add the "tea" back to the pot and add 1 cup of honey, bring to a boil and boil for one minute and remove from heat. Add any flavorings at this time to the syrup. Deborah says her children love it when she adds one packet of lime Kool-aide.
Store in fridge up to a month or freeze in small batches and take out what you need at one time. This cured a strep throat in Deborah's daughter during a severe mono infection when no antibiotics would work. Now it has been a standby in her home for over 10 years.
Dosage: 1 oz every two hours for 5 yr. olds and up to adult.

Nutrition Facts : Calories 1030.6, Sodium 32.5, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1

HONEYSUCKLE SYRUP !

HONEYSUCKLE SYRUP ! image

the scent of honeysuckle seems to be the perfume the heartland wears in late may and june.it is so intoxicating that I've often wondered how i could capture the scent and flavor and keep it for the rest of the year. when i mentioned this once in 1998 to my mother,she gave me this recipe,which she concocted after she gathered enough honeysuckle blossoms .she was my mom and best friend.and i miss her!

Provided by Robin Poindexter @robinlynn

Categories Other Sauces

Number Of Ingredients 3

Ingredients

4 cups - packed honeysuckle blossoms
2 cups - sugar
1/2 lemon - add juice of lemon

Steps:

rinse the honeysuckle blossoms gently. put blossoms in a large saucepan and pour over enough boiling water to cover.cover the saucepan,remove it from the heat,and let the mixture steep for 24 hours.
the next day,strain the cooled liquid into a large bowl,discarding the blossoms.measure the liquid and pour it into a large saucepan.for each cup of the infusion,add 2 cups sugar and the juice of 1/2 lemon to the saucepan.
Bring this mixture to a boil,reduce the heat and simmer for 10 to 15 min.or until the sugar is dissolved and the mixture has a syrupy texture.
Remove the pan from the heat,let the syrup cool slightly,and pour into lidded glass bottles or jars.refrigerated,the syrup will keep indefinitely!

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