You know that spring has sprung when you see the bright yellow blaze of forsythia blossoms across the neighborhood. Forsythia is a shrub that barely gets noticed until spring arrives, and then it’s the star of the show! I was pleasantly surprised and excited to find out that forsythia flowers are edible, especially since I knew that my neighbor has an enormous forsythia shrub. I decided to make a forsythia syrup made with honey that is amazingly delicious!
Foraging Edible Forsythia Flowers
Before you make this syrup, you will first need to collect some yellow forsythia blossoms. You don’t need a lot, just about one cup, and they are easy to harvest. They pop right of the stem with just a little pinch!
If you don’t have a forsythia shrub in your yard, someone in your neighborhood probably does! Be sure to get permission before collecting, and be extra careful that it isn’t in an area with toxic road runoff or herbicide/pesticide use.
Learn more about growing forsythia and its medicinal uses here.
Forsythia Syrup Recipe
I’ve seen recipes for forsythia syrup before, but every one uses regular sugar, and I try to stay away from that as much as possible. I’ve made other syrups with honey, like elderberry syrup, so I knew that would work well here, too.
The blooming bright yellow flowers of the forsythia shrub is one of the first signs of spring, but not everyone knows that the blossoms are edible! Make this forsythia syrup with honey for a delicious spring treat.
- 1 cup forsythia flowers
- 1 cup water
- 1/2-3/4 cup raw honey
Put the forsythia flowers in a half pint jar. Bring the water to a boil and pour over the flowers. Let the flower tea steep for several hours or overnight, until it has completely cooled to room temperature.
- Strain the flowers, then stir the honey into the tea. Add more or less honey to taste depending on desired sweetness level.
- Store in the refrigerator and it will keep for 3-4 weeks.
Serving size is approximately 1 tablespoon.
This forsythia syrup is a beautiful yellow color and tastes like spring! It would be perfect on pancakes or stirred into tea. It’s pretty enough to serve for company, so make this recipe for your next brunch party!
I love using edible flowers in recipes, like my Lemon Lavender Shortbread or Violet Flower Infused Vinegar. It keeps me in tune with the seasons, and adds a nice floral flavor and scent that you really can’t get anywhere else. This forsythia honey syrup is no exception!