Pine Syrup


Pine Syrup

The true holiday season has begun. Whether you perk up at the sound of sleigh bells or if you pop another Xanax, we’re stuck in this Winter Wonderland for a little while. This morning I realized that I couldn’t avoid the holidays any longer because there were dozens of cars with trees strapped to their roofs (think the Incredible Hulk wearing a corset. Arousing? No, it’s not). Christmas tree farms are starting their heyday with people bringing home thousands of trees a day so that they can watch them wither and die, just like the spirit of Christmas.

But I’ve got something useful you can do with that tree. Don’t let the cat eat the whole thing; chop off a branch and make some Pine Syrup. This is the perfect syrup for winter drinks. If you’re going to smell that tree every day, you might as well eat it, right? Because Christmas is about eating as much as you can, trees not excluded.

Pine Syrup

1 cup pine needles, Douglas Fir or Spruce*
½ cup and 2 tablespoons water
2 tablespoons corn syrup
Pinch of salt

*Don’t use preservative chemicals on your tree if you’re going to eat it. We’re trying to make syrup, not embalm you.

Rinse the pine needles, and then finely chop them in a food processor.

Bring water, corn syrup, and salt to a boil in a saucepan while whisking. Boil 1 minute without stirring.

Remove from the heat, add the needles, and steep 2 to 3 hours. Strain the syrup and refrigerate for up to a month.
Stay tuned this season for some exclusive Silver Spork News cocktails featuring unique holiday ingredients like this pine syrup. Don’t worry about Christmas; we’ll get through it together. Feel free to double or triple the recipe if you like the flavor. I imagine there won’t be any shortage of pine needles this winter.

Post by Ian Sims. Recipe from the Food Network. Holiday joy supplied by no one.