Fir Sapling Syrup

Fill the tender green young fir shoots into canning jars.

Bring water and sugar to a boil with the lemon slices, cool and pour over the fir shoots without the lemon slices. Fill the jars to the brim with the liquid, seal tightly and place in the sun for about 10-14 days. Afterwards, strain the syrup through a tea-hangle, fill into bottles and keep cooled.

Tips:

This syrup is the basis for various desserts, drinks and the like. they in the further use of their imagination run free.

Do not throw away the fir shoots. They can be used to make fir sapling vinegar or liqueur (see corresponding recipes).

Info:

Harvesting fir shoots in the forest is prohibited. Those who own their own trees should only collect the shoots of the large, lower branches – but not the top shoots.

Instead of spruce or red fir shoots, Douglas fir, silver fir, larch, juniper and pine or pine shoots can also be used for fir sapling recipes.

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