Photo: Clary Pfeiffer
When I was a girl, my friends and I would search for honeysuckle in a meadow near our homes and eat the edible, sweet nectar out of the flowers. It’s a special smell and taste that will always remind me of those carefree summer days. This Summers-End Champagne Cocktail with Honeysuckle is full of all that happy flavor, and it’s beyond easy to make. You can find honeysuckle flowers at your local apothecary, RIGHT HERE, or forage them yourself like I used to do!
1 cup honeysuckle blossoms
1 cup organic sugar
1 cup water
In a saucepan over medium heat add the water and sugar, stirring occasionally until sugar crystals dissolve. Turn heat off and add the honeysuckle blossoms to mixture. Cover so the blossoms seep for an hour, infusing the syrup with honeysuckle. When the time is complete pour syrup through a sieve into a glass container to store. Place in refrigerator for storage up to 1 month.
Recipe adapted from this lavender simple syrup recipe.