Honeysuckle Syrup Recipes

Steps:

• Gather two cups of leaves and flowers from wild Honeysuckle vines(make sure they haven't been sprayed). If you can't get the flowers, leave them out of the recipe.
• Bring 1 quart of water to a boil and add the two cups of honeysuckle leaves. Gently simmer for 10 minutes and strain.
• Add the "tea" back to the pot and add 1 cup of honey, bring to a boil and boil for one minute and remove from heat. Add any flavorings at this time to the syrup. Deborah says her children love it when she adds one packet of lime Kool-aide.
• Store in fridge up to a month or freeze in small batches and take out what you need at one time. This cured a strep throat in Deborah's daughter during a severe mono infection when no antibiotics would work. Now it has been a standby in her home for over 10 years.
• Dosage: 1 oz every two hours for 5 yr. olds and up to adult.

Steps:

• In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil.
• simmer until sugar is completely dissolved.
• add honeysuckles.
• add cinnamon.
• reduce heat to med-low and barely simmer stirring occasionally for 30 min.
• cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers.
• discard flowers and allow syrup to come to room temperature in airtight container.
• store in the refrigerator for up to 6 months.