Honeysuckle Syrup

 Forget memorial day weekend, the scent of honeysuckle in the breeze is the first sign of summer for me. Sweet and floral, it has to be one of the most gorgeous smells of all time.

Last week, my friend Bethany and I were standing in the woods, picking honeysuckle flowers and tasting the sweet nectar and laughing and discussing life and it was one of those perfect moments that don't come along very often. I know that from now on, when I smell that first whiff of honeysuckle, I'll think of that moment.

I'll also think of Bethany and my sister Sarah happily rambling through the thickets and briars and poison ivy with me a few days later when I decided I needed a whole bunch of the blossoms to make up this syrup. You know you've got good friends when they'll put up with plenty of bug bites for your crazy recipe ideas.

Honeysuckle syrup might just be the best thing ever.  It's like concentrated nectar, bottled summertime. I made sweet tea with it and brought it to bible study, and everyone loved it. I can't wait until I have time to make honeysuckle sorbet.






Honey, honeysuckle breeze, and Lord, release my wild soul.

Honeysuckle Simple Syrup

4 cups honeysuckle blossoms, lightly packed
water
sugar

Place blossoms in a bowl, pour over just enough boiling water to cover them. Cover, and let sit on the counter over night, up to 24 hours.


After steeping the flowers (they will look totally gross and brown, but smell amazing), strain the liquid into a large bowl, discarding the blossoms. Measure the liquid and place into a large saucepan. For each cup of water, use one cup of sugar.  Bring sugar and water to a boil and simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. 

The syrup should keep for up to a month in the fridge.