HOMEMADE PINE SYRUP
Foraging, my friends. It’s kind of amazing, and also kind of hip right now. But the truth is that foraging is just old fashioned and awesome, and has the potential to bring you a lot of joy in the making process. I wanted to share this pine syrup recipe, which I taught during a past class at The Pantry, here in Seattle. We made this syrup and poured it over some roasted fruit, and it was srsly to die for…but there are many uses for this simple infused syrup. Did you say, cocktails or mocktails? Did you say that you wanted to be a camping rockstar amongst your friends? Well then, forage for the conifer needles, make a syrup at your campfire, and craft a foraged cocktail for your amigos. You’ll be mvp camping buddy for everyone you know. Note: I have an important description at the end of the recipe regarding “how to identify the safe type of needles while foraging.” Check this out for sure.
- 1 cup water
- 1 cup sugar
- 1 cup pine needles, roughly chopped (I used Doug Fir Needles. *Please see safe foraging instructions at the bottom of the recipe)
- Add ingredients to a small sauce pan or cooking pot and bring to a boil.
- Remove from heat, cover with a lid, and let steep for about 2 hours. Steeping for less time is totally fine, just know that the flavor will not be quite as potent.
- Strain mixture through a cheesecloth or a paper towel (cheesecloth/muslin cloth is best, but paper towel is acceptable if you are outdoors and that's all you have...it will still work).
- Mix into a cocktail or put in a jar/bottle and keep in the fridge for up to a month.
- *Safe Foraging Instructions: Ensure that you are using pine needles that are edible. For the Doug Fir needles, simply look for the above pinecone in the photo which is unique to the Doug Fir. It's always best to keep a guide book on hand and confirm that you are foraging for the right product. To be clear, Ponderosa and Australian Pine are two types of pines that are poisonous. Do not let this stop you from foraging, but just as if you were hunting mushrooms, it's always best to confirm with your guide book or with a seasoned pro. 🙂