- 2 cups fresh pine or spruce needles on the branch
- 6 cups water
- 1 cup sugar
How to make this recipe
- Pick the pine needles off the branch. Chop the branch into 1-inch pieces and smash lightly with a rolling pin.
- In a medium saucepan, combine the needles, chopped branches and water; bring to a simmer. Cook until the liquid is reduced to 1 cup, 40 minutes. Stir in the sugar until completely dissolved. Remove from the heat and let cool.
- In a blender, puree the pine needle mixture for 1 minute. Strain the syrup into a jar and refrigerate for up to 1 month.
The syrup can be refrigerated for up to 1 month.