>> 3 cups filtered water
>> 3 cups organic cane sugar
>> 3 cups lightly packed, forsythia flowers
Add water and sugar into a medium saucepan. Bring to a boil over high heat, stirring constantly until the sugar dissolves. Boil for 1 minute and then remove from heat.
Rinse forsythia flowers under cool water (drip dry); add to the syrup, stir to coat, cover and let steep overnight.
In the morning, strain the syrup through a very fine sieve lined with two layers of damp cheesecloth.
Store in bottles or jars (be sure to sterilize for maximum storage time) and refrigerate for up to 3 months.
Edible Wilds in Recipe:
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