Nordic Spruce Syrup

Spring arrives and nature awakens; Energy surges through the ground, plants and trees. This is when the fir trees produce new spruce shoots in order to continue growing.

Besides the fact that the shoots with their bright green color are absolutely gorgeous, they also have a fantastic, citrusy flavor and are rich in vitamin C.

In this post I’ll show you how to make your own spruce syrup. Recipe at the bottom ↓

NOTE:

It’s not allowed to pick shoots unless you own the land or have the owners permission. It is also very important to only pick a few shoots on each branch and tree, and leave the leader shoots alone. 

Going for a forest walk in itself does wonders for you health, there’s something very soothing and healing about spending time in nature. Strolling through the trees and watching all the signs of spring is just lovely, and to stop now and then to eat a spruce shoot or two… wonderful! 

Why not gather a handful or two (if you have permission!) and bring home with you to make a delicious spruce syrup that you could use in your tea or maybe on your pancakes?

Nordic Spruce Syrup

2017-12-15 11:24:18

As spring arrives, gather spruce shoots to make a delicious, citrus flavored spruce syrup that is rich in vitamin C. Perfect to add to your tea, swirl over ice cream or have it with some cheese, on pancakes or in cocktails.

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Ingredients

1. Spruce shoots*
2. Brown sugar
3. Clean glass jar

Instructions

1. Rinse the shoots and let them dry on a sheet of paper
2. Alternate spruce shoots and cane sugar in a clean, sterilized glass jar.
3. Leave to sit in a sunny window and shake / turn the jar evert now and then. After a few weeks the heat of the sun has melted all of the sugar and you can strain your syrup**.

Notes

1. * Remember that picking the shoots is not part of the freedom to roam / allowed without the owner's permission.
2. ** If all of the sugar wont melt you can strain the syrup into a pot and carefully bring it to a boil, then let it simmer on low temperatures until all of the sugar is resolved and you're left with a syrupy texture.
3. The syrup will last a few months if refrigerated.

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