DOWN HOME WITH SUE: Homemade honeysuckle syrup

We're getting a little wild this week! The honeysuckle has been so fragrant this year that I had to
share this easy syrup recipe. Yep, we're making honeysuckle syrup!
You can use it like any other syrup; it is wonderful on pancakes and waffles. You can also drizzle
it over a warm coffee cake, add it to carbonated water or use it in hot tea as a sweetener. You
can even take it by the spoonful for a cough or a tickle in the throat. Honeysuckle has some
amazing properties, which are well worth looking into if you are interested. This floral syrup is
easy to make, keeps for up to six months in the refrigerator and tastes good, too. Summer never
tasted so sweet!
Honeysuckle Syrup
• 1 cup fresh honeysuckle flowers, rinsed
• 2 cups water

• 1 cup sugar
Directions:
Add the water and rinsed honeysuckle flowers to a small saucepan. Turn the heat to high and
bring the mixture to a boil. As soon as the water boils, lower the heat to medium or low and
allow the mixture to gently simmer until the liquid is reduced by half.
Strain the honeysuckle flowers from the liquid and discard or compost them. Combine the
remaining honeysuckle water with the sugar and stir until the sugar is completely dissolved. Feel
free to place the saucepan back on the stove over low heat to warm it up a bit if needed to help
the sugar dissolve.
Pour your finished honeysuckle syrup into a clean glass jar. Secure the lid, label the jar with the
date and store it in the refrigerator.