Spruce tip syrup is really good and also very easy to make. Now is the perfect time to pick the small, tender shoots. They should be light green and just opened up. This syrup is wickedly good on pancakes, or for making a great glaze.

Here I make two variations. A classic one and one with a bit of Hot Lemon chili.

Note! Keep in mind that spruce tips are not covered by the right of public access (allemansrätten), so always ask the landowner before you pick them.

You need:

  • A sturdy jar with a lid you can seal
  • Half spruce tips, half cane sugar
  • (1-2 chopped Habanero Lemon, or any chili you like, if you want to make the chili version)

Spruce tip syrup Spruce tip syrup in a jar

Here’s how:

  • Rinse the spruce tips in a colander and let them dry
  • Layer half spruce tips and half sugar (and chopped chili, if you want to make that version)
  • Then let the jars stand in a sunny window. After about 1-2 months the sugar has dissolved and formed a syrup.
  • Shake the jar a little now and then
  • Strain the mixture and pour it into a bottle.

Use this fresh syrup in your glaze, over your salad or on your pancakes. If you want more inspiration, you’ll find more ideas in our recipe archive. It’s also full of antioxidants and vitamins.

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