Pine Cone Syrup

Pine Cone Syrup

MAKES ABOUT

2 CUPS

2 cups young green pine cones (8 to 12,depending on size), washed and wood ends snipped off

2 cups turbinado sugar

You need about a month for this syrup as the sugar has to dissolve into a thick amber liquid. It’s worth the wait, as it will be infused

with a complex flavor that tastes of the forest and sunshine and patience. Pine Cone Syrup can be used similar to honey or maple

syrup— poured onto waffles and pancakes, swirled into yogurt, served on a cheese plate, or used in a cocktail or soda.

In a clean, dry glass jar, pack the pine cones.

Cover with the sugar, put a lid on, and shake. Store in a dry place for at

least a month for the sugar to break down into a liquid. If it’s not hap-

pening, place it in a sunny spot. Remove the lid on occasion and let the

pine cones breathe so they don’t ferment.

When all the sugar has dissolved, strain out the pine cones. These can

be used to infuse vodka if you like, or just compost them.

Store the syrup in a lidded glass container in a dry cupboard for up to a year.