Depending where your located, you may have noticed that the honeysuckle is in full bloom!
Around here there’s hundreds and hundreds of bushes everywhere! Just in the short 10 minute drive to my fiance’s work, there’s probably 100 bushes.
If you’ve ever sucked the sweet insides out of a flower, you know honeysuckle is delicious. And seeing so much it this year, I knew I could make something yummy out of it. So I picked lots of flowers and created some pretty good stuff!
Honey Suckle Simple Syrup
Simple syrup can be used to sweeten anything liquid (its especially helpful with iced beverages because honey won’t stir in easily and sugar won’t stir in at all, generally). Simple syrup is simply sugar and water. So I made some flavored syrups that you could add to iced tea, lemonade, alcoholic beverages, pretty much anything you like.
3 c. water
1 c. honeysuckle blossoms
2 c. organic unbleached sugar
(I believe you can use honey, if you want, but it lasts longer made with sugar. And since its sweet you use very little at a time. It’ll take us a long time to finish ours, so I used sugar)
Start off by picking off all of the little green ends and stems from the blossoms. Then, submerge them in water in either a glass or steel container and let them in the refrigerator over night.
The next day remove the blossoms and put them into a pint size mason jar.
Take 2.5 c. of the water you soaked the blossoms in and put it in a sauce pan over medium high heat. Add in the sugar and stir occasionally until it comes to a boil. It will become clear (well yellowish because of the honeysuckle and unbleached sugar) and thicker. Pour over the blossoms and let cool to room temperature.
Remove the blossoms and that’s it!! =)
This recipe actually makes 2 pints of simple syrup. You could either make two jars full of honeysuckle syrup, or I put one jar honeysuckle and poured the rest of freshly cut spearmint leaves to make a honeysuckle mint syrup.
Honeysuckle Spearmint Cookies
1/2 c. coconut oil
1/2 c. honey
1 tsp. vanilla
1 1/2 c. flour
1 c. oats
1/4 c. honeysuckle blossoms
1 tbsp. fresh, chopped spearmint leaves
Note: I used 1/4 c. spearmint and they were overly minty, so I’m thinking 1 tbsp. would be a good amount.
Preheat your oven to 350°
Combine everything in a big bowl. Mix thoroughly and roll into balls. Bake for 10 minutes or until the cookies are starting to get golden brown. And your done!
Both these recipes and super yummy, so get picking!!
Just note that if you aren’t picking flowers on your own property, make sure your not picking them somewhere that doesn’t get sprayed with pesticides. I picked mine along a trail that I know doesn’t get sprayed. Also make sure you aren’t picking them right along side a busy road, they will be covered in exhaust fumes and gross road gunk.
I also soaked all the blossoms for both recipes in the same bowl overnight and used 3 cups of water on 2 cups of honeysuckle. Not that it makes that much difference, just what I did.
~Courtney, The Crunchy Delinquent