Syrup Recipes

Black Walnut (see separate instructions – basically : collect sap, boil to 219°F)

Shagbark Hickory

Collect bark carefully, scrub clean. Roast at 325°F for 30 min. Let cool. Place in a large pot and cover with cold water. Bring to a boil, then simmer for 30 min. Let steep overnight. Remove bark, strain, then repeat with a fine filter.

Forsythia Flower

Collect flowers at peak bloom. Place in a large pot and cover with an equal measure of cold water. Bring to a boil, then simmer for 30 min. Let steep overnight. Strain flowers out, then repeat with a fine filter.

Spicy Ginger

Slice ginger, make 4 cups. Add 6 cups of cold water. Measure 1 tsp crushed red pepper flakes. Bring to a boil, then simmer for 30 min. Let steep overnight. Strain ginger out, then repeat with a fine filter.

Pine Needle

Collect needles, cover with cold water. Bring to a boil, then simmer for 30 min. Let steep overnight. Strain needles out, then repeat with a fine filter.

Pine Bark

Collect bark, scrub lots to clean. (Option : Roast at 325°F for 30 min. Let cool.) Place in a large pot and cover with cold water. Bring to a boil, then simmer for 30 min. Let steep overnight. Remove bark, strain, then repeat with a fine filter.

For all except Black Walnut, turn tea infusion into syrup either with sugar or alternative sweeteners.

For sugar:

Measure for boiling, add sugar for a 1:1 ratio. Cook down to 222°F. Pour into sterilized jars.

For alternative:

Measure, then bring to a boil, let cool. In a dry bowl, mix ½ the amount of sweetener and <½ tsp xanthan gum per cup. Blend dry ingredients VERY well. Then VERY SLOWLY sift mixture into tea, stirring nonstop. Really, be patient. Bring briefly back up to temp for canning.