Holding on to every last bit of summer, surrounding ourselves with a table of friends and the scent of honeysuckle blossoms filling the air.
Scents have this amazing ability to transport us into another moment in time. The perfume of summer tomato vines, cut grass, the air after a thunderstorm, our hands after touching lavender, sheets dried in the sunshine, and honeysuckle nectar pull me into simpler days. Our backyard turns into a beautiful forrest of overgrown green vines sprinkled with white and yellow flowers. We spend summer evenings picking the honeysuckle blossoms and pulling the sweet nectar out.
As we wait for the cool nights to settle in and the leaves turn to gold, we’re celebrating the end of summer with syrup made from all our honeysuckle. Bottling up summer to make it last a little longer. The beauty of this recipe is you can use any fresh edible flower that takes you to another place. Lilac for Spring, roses and lavender for Fall. Pour this syrup over sponge cake, sweeten your tea, or make a beautiful flower scented cocktail.
Honey Suckle Syrup
1 cup HONEYSUCKLE BLOSSOMS
1 cup organic sugar
1 cup water
In a saucepan over medium heat add the water and sugar, stirring occasionally until sugar crystals dissolve. Turn heat off and add the honeysuckle blossoms to mixture. Cover so the blossoms seep for an hour, infusing the syrup with honeysuckle. When the time is complete pour syrup through a sieve into a glass container to store. Place in refrigerator for storage up to 1 month.
Recipe adapted from this LAVENDER SIMPLE SYRUP RECIPE.
- PABLO NERUDA