Recipe and Styling by Libbie Summers
Photography by Chia Chong
Before developing full recipes using honeysuckle I needed to start with a building block layer. I made this aromatic honeysuckle infused sugar and honeysuckle simple syrup and let them steep and become even more pungent until I use them in drinks, dressings and deliciousness that we’ll share here in the next week. So get to the garden and harvest your honeysuckle so you’ll be ready.
makes 2 cups
2 cups sugar tossed with 1 cup honeysuckle blossoms. Use the same day to flavor your iced tea or sprinkle atop a cookie or place in an airtight container and place in a cool dark place for later use (give it a little shake every day as the moisture in the flowers can make the sugar clump up). When I’m ready to bake with it, I pour it into my food processor fitted with the blade attachment and give it a pulse or two. Great for using in your favorite baked recipes!
Honeysuckle Simple Syrup
makes 2 cups
2 cups sugar
2 cups honeysuckle blossoms (a few leaves are okay)
In a medium sauce pan over medium heat, add the sugar and 2 cups water and stir. Allow the mixture to cook (stirring occasionally) until the sugar has completely dissolved. Remove from heat and allow to cool just a bit (mixture will still be very warm). Stir in honeysuckle blossoms. Let sit at room temperature for 4 hours (minimum), or place in the refrigerator overnight (after the 4 hours at room temperature). Strain mixture to remove honeysuckle blossoms. Store in an airtight container in the refrigerator until ready to use. Mixture will be good for 3 weeks to a month.
Libbie’s Food Styling Props: (top image) Shot on a zinc surface from Bastille Metal Works, vintage bakelite handle spoon from Habersham Antiques Market; (second image) Vase was a gift from Ashley Bailey, orange spoons I picked up in Paris and have been dying to use.