>> 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.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.