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 ↓

Spruce Syrup Photo © Rania Rönntoft | Northbound Journeys | www.northboundjourneys.com

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?

Spruce Syrup Photo © Rania Rönntoft | Northbound Journeys | www.northboundjourneys.com

Nordic Spruce Syrup
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.
Print
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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8 Comments

  1. Reply

    Lovisa

    23 June, 2016

    Vilka underbara bilder!

    • Reply

      Rania Rönntoft

      24 June, 2016

      Tack snälla! :)

  2. Reply

    Ulrica

    24 June, 2016

    Jag är en riktig kink-maja och har svårt att tro att jag skulle gilla den sirapen :-)).. men däremot så
    faller jag återigen som en (gran)-fura för dina fantastiska bilder. VARFÖR bor du så långt bort? Det vore
    så himla roligt att få träffa dig i verkligheten och få en dos av skog, fotografering, vandring, mer skog..

    Glad midsommar, fina du :). Ha en underbar dag!
    Kram Ulrica <3

    • Reply

      Rania Rönntoft

      24 June, 2016

      Hihi jag förstår dig, jag var sådan som yngre – åt ingenting. Nu äter jag ALLT. Har du smakat på granskott direkt från träden? Kul att du gillar bilderna dock, tack! Och hihi jag fnissade gott åt att du föll som en (gran)fura :D Jaa men åh, det finns jättemycket bloggare jag skulle vilja träffa. Var i vårt avlånga land bor du då? Att resa runt i Sverige är såklart ingen omöjlighet och man är även varmt välkommen att hälsa på här :)

      Åh tack detsamma, hoppas du får en fantastiskt fin midsommar och helg <3 Kram

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