Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 8 minutes
Honeysuckle Simple Syrup is a sweet, floral syrup that can be used to make lemonade, mixed drinks, drizzle on pancakes, serve with ice cream, or to top another dessert. All you need to make this delicious syrup are Honeysuckle blooms, water, and sugar! (vegan, gluten-free)
Hi Everyone, I'm excited to share this Honeysuckle Simple Syrup recipe with you.
I love the subject of foraged foods and honeysuckle flowers are one of them in my area of Central New Jersey-PA.
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The particular variety that I feature in this recipe post is a non-native species of honeysuckle but one which has become very common: Japanese Honeysuckle.
Japanese Honeysuckle is the type that I can find right in my yard and it is plentiful when in season.
According to Wikipedia, Japanese Honeysuckle is described as:
Lonicera japonica, known as Japanese honeysuckle and golden-and-silver honeysuckle, is a species of honeysuckle native to eastern Asia including China, Japan, and Korea. It is a twining vine able to climb up to 10 m high or more in trees, with opposite, simple oval leaves 3–8 cm long and 2–3 cm broad.
A word of caution, only the flowers are edible or for use in making tea, the stem and the leaves have toxic compounds.
We are just sticking to the flowers for the purposes of this recipe post!
Not all honeysuckle plants bloom at the same time. Japanese Honeysuckle blooms in the early Summer (early June). By July, in our planting zone of 6b, it is nearly done, or done blooming.
Below are some photos that I took with my iPhone of the Japanese Honeysuckle vines in our yard in early June:
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When they are in full bloom, it looks like a carpet of white-yellow covering trees and shrubs.
Japanese Honeysuckle, being an invasive species, can take over and grow to be so heavy on a tree that it can make it fall over.
This has actually happened on our property with a small tree, fortunately, it was in the woods and not next to anything that would cause any danger.
One of my favorite memories as a child is taking apart a honeysuckle bloom and drinking the drop of nectar inside.
I showed my daughter how to do this and she was amazed.
Since those blooms are so plentiful when they are around, why not make use of them?
Honeysuckle syrup makes a wonderful gift too!
As with any simple syrup recipe, you have to make sure that the ratio of water/liquid (in this case a honeysuckle tea) to sugar is 1 to 1.
You do not have to heat the sugar-water mixture over the stove, although that does make it faster.
As long as the sugar granules are dissolved then you are good to go!
I have the full Honeysuckle Simple Syrup recipe instructions in the printable recipe card below.
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Here's a list of helpful kitchen tools for making Honeysuckle Simple Syrup, I include affiliate links to all the tools that I use for this recipe in the recipe card at the bottom of the post:
If you try this Honeysuckle Simple Syrup and like it, please give it a rating in the recipe card below and let us know how you used it in the comments below! Thank you for reading and following along!
Honeysuckle Simple Syrup is a sweet, floral syrup that can be used to make lemonade, mixed drinks, drizzle on pancakes, serve with ice cream, or to top another dessert. All you need to make this delicious syrup are Honeysuckle blooms, water, and sugar! vegan and gluten-free
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Please note that the Calculated Nutrition is an estimate at best.
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Joy elliott says
Can you can the honeysuckle syrup ?