With a shot from the forest
We have several large pine trees at the cottage. High as skyscrapers, and with many years behind them. In spring down here in the southern part of Sweden where I live, all new green shoots are starting to break out.
The majestic trees come to life and the almost lime-colored shoots lights up the whole forest.
I had such a desire to try to boil pine syrup, so I didn’t care about the spring rain. I set out to pick me some shots. They are small, delicate, soft and tangy. Lovely to eat in a salad, to pimp a pickled herring or to make forest syrup.
When I was out picking, I caught sight of a juniper bush on the other side of the house with small tender shoots. The juniper shots are even more sour than the pine, so I decided to mixed them up and make a forest syrup.
I managed quite well this first time, but realized after a while that I boiled the syrup for too long. So the next time, I will shorten the cooking time and try the consistency so it doesn’t get to sticky.
1-1.5 l pine and juniper shots
3 cups infusion
3 cups sugar
1. Pick the fresh shots and rinse thoroughly in lukewarm water.
2. Add the shots in a large saucepan pour water over it so it covers exactly. Cook for about 40 minutes over medium heat. Beautiful forest scent in the kitchen!
3. Let it sit in the water for 30 minutes. Strain and save the infusion.
4. Add sugar to the infusion and let it boil into a syrup which will get the colour of amber. Use a large pot, since it bubbles like crazy!
5. Try the texture after about 30 minutes by pouring syrup on a plate and see if is is runny enough so it does´t set. I boiled it for 40 minutes and it was too long. The syrup was too thick, but try around thirty minutes to see if it is enough.