A simple recipe for homemade pine shoot syrup

The best time to harvest young pine shoots is the beginning of May, but it all depends on the region and the weather. It is important to pick any shoots that have not yet developed needles. Gently break the shoot in half, preferably wearing gloves. You should also remember not to remove all young shoots from one pine tree, as this will prevent its further growth.

To prepare the syrup, we use young shoots (annual increments, at the ends of the twigs) from pines growing in sunny clearings, far from the roads.

INGREDIENTS

• young pine shoots
• water
• sugar - 0.5 kg per liter of liquid obtained
• lemons - 1 lemon per 1 kg of sugar

EXECUTE

Place the pine shoots in a pot and pour cold water over them to cover them. Bring to a boil, reduce the heat and simmer for about 30 minutes. Cover the pot and set aside for 2-3 hours, preferably overnight.

Drain and add 0.5 kg of sugar for each liter of the obtained liquid. Cook over low heat again until the sugar dissolves and the syrup thickens a little. We make sure not to bring the liquid to a boil all the time and stir it from time to time. At the end of cooking, add lemon juice in the following proportions: juice of 1 lemon per 1 kg of sugar used.

Pour the hot syrup into the scalded jars, screw the cap on and cover with a blanket for about 2 hours (so-called dry pasteurization). Store in a cool place.

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