Honeysuckle Syrup ! Recipe

No Photo

Have you made this?

 Share your own photo!


Robin Poindexter


the scent of honeysuckle seems to be the perfume the heartland wears in late may and june.it is so intoxicating that I've often wondered how i could capture the scent and flavor and keep it for the rest of the year. when i mentioned this once in 1998 to my mother,she gave me this recipe,which she concocted after she gathered enough honeysuckle blossoms .she was my mom and best friend.and i miss her!

★★★★★ 1 vote
24 Hr
15 Min


4 cups
packed honeysuckle blossoms
2 cups
1/2 lemon
add juice of lemon


1rinse the honeysuckle blossoms gently. put blossoms in a large saucepan and pour over enough boiling water to cover.cover the saucepan,remove it from the heat,and let the mixture steep for 24 hours.
2the next day,strain the cooled liquid into a large bowl,discarding the blossoms.measure the liquid and pour it into a large saucepan.for each cup of the infusion,add 2 cups sugar and the juice of 1/2 lemon to the saucepan.
3Bring this mixture to a boil,reduce the heat and simmer for 10 to 15 min.or until the sugar is dissolved and the mixture has a syrupy texture.
4Remove the pan from the heat,let the syrup cool slightly,and pour into lidded glass bottles or jars.refrigerated,the syrup will keep indefinitely!

About this Recipe

Course/Dish: Other Sauces