“Pine Simple Syrup” Add Magic to Cocoa, Coffee, Cocktails, and Ice Cream
“Pine Simple Syrup”
Add Magic to Cocoa, Coffee, Cocktails, Ice Cream and Pancakes.
A MUST TRY THIS HOLIDAY SEASON!
Try this Pine Simple Syrup Recipe….
Pine and Sage Christmas in a Cup Cocoa
Pine Simple Syrup
FYI: Who knew you could eat “some varieties” of pine tips. You can! …And they can be used several ways. Check out this fantastic post at Laurie Constantino’s blog. She shares several ways to eat and harvest them. How to Harvest and Eat Pine Tips.
SAFTY WARNING! Not all varieties of pine is safe to eat. Some are poisonous. Be sure to do your research and choose wisely. Sparkling Charm accepts no responsible for ingesting poisonous pine needles or any other . The Fine Print.
Ingredients
2 cups fresh harvested spruce needles
2 cups water
1 cup sugar
Directions
1. Add the pine needles to a cutting sheet and crush them with a rolling pin to release oils.
2. In a small saucepan, add the water and the crushed pine needles. Bring to a slow simmer. Cook until the liquid is reduced to 1 cup.
3. Carefully strain the needles from the water and return the infused pine water to the saucepan. Cook over low heat until the sugar has completely dissolved.
4. Remove from the heat and let cool. Pour into an airtight container.
*They syrup can be stored in the refrigerator for up to 1 month.
PrintPine Simple Syrup
Add Magic to Cocoa, Coffee, Cocktails, Ice Cream and Pancakes. A MUST TRY THIS HOLIDAY SEASON! Sparkle! Sparkle! XX-gwyn
Ingredients
FYI Who knew you could eat “some varieties” of pine tips. You can! And they can be used several ways. Check out this fantastic post at Laurie Constantino’s blog. She shares several ways to eat and harvest them: How to Harvest and Eat Pine Tips.
SAFTY WARNING! Not all varieties of pine is safe to eat. Some are poisonous. Be sure to do your research and choose wisely. Sparkling Charm accepts no responsible for ingesting poisonous pine needles.
Ingredients
2 cups fresh harvested spruce needles
2 cups water
1 cup sugar
Instructions
1. Add the pine needles to a cutting sheet and crush them with a rolling pin to release oils.
2. In a small saucepan, add the water and the and the needles. Bring them to a slow simmer. Cook until the liquid has reduced to 1 cup.
3. Carefully strain the needles from the water and return the infused pine water to the saucepan. Cook over low heat until the sugar has completely dissolved.
4. Remove from the heat and let cool. Pour into an airtight container.
*They syrup can be stored in the refrigerator for up to 1 month.
Notes
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I love this so much! You come up with the best recipes, Gwyn! ❤️