Fir tree bud syrup

Name: Fir tree bud syrup - Doriana J.
Ingredients: 600 g pine buds 1500 ml water 1200 g sugar juice of one lemon

Syrup - Fir tree bud syrup by Doriana J. - Recipia

Fir Bud Syrup In a mountainous area, I harvested young fir buds and prepared the syrup at home. The recipe is not complicated, but it requires time: the buds are boiled and then left to cool for 24 hours before straining. Finally, sugar and lemon juice are added, and the syrup is boiled until it thickens. The quantities below yield two bottles of 750 ml each. I use it diluted with sparkling water. Quick Info Total time: approximately 26 hours and 15 minutes, not including the exact time for sterilizing the bottles and cooling them Preparation time: not specified exactly; includes washing, draining, straining, and bottling Cooking time: approximately 2 hours, in two stages of one hour each Resting time: 24 hours in the cold Yield: 1.5 liters, which is two bottles of 750 ml Servings: approximately 15 servings of 100 ml of diluted syrup, depending on how much syrup is used for serving Difficulty: easy Recipe type: homemade fir bud syrup Ingredients 600 g fir buds 1,500 ml water 1,200 g sugar Juice of one lemon Preparation method 1. Wash the fir buds Place the buds in a strainer and wash them thoroughly under cold running water. Let them drain before boiling. It is important to clean them of any impurities collected during harvesting. 2. Boil the buds Put the buds in a pot and pour in the 1,500 ml of water. Place the pot over medium heat and wait until the liquid begins to boil. When it starts boiling, reduce the heat. Let the buds simmer for one hour, without rushing this step. After boiling, turn off the heat and allow the pot to cool enough to be placed in the refrigerator. 3. Let the mixture rest for 24 hours Place the pot in the refrigerator for 24 hours. During this time, the water extracts the flavor and juice from the fir buds. Do not skip this step, as the liquid will only strain after the resting period. 4. Strain the liquid The next day, strain the contents of the pot through a cheesecloth. After separating the liquid, squeeze the buds well in the cloth to recover as much of the remaining juice as possible. Measure the obtained liquid. The amount of sugar is determined based on the volume of the liquid: for every liter of liquid, one kilogram of sugar is used. For the quantities in this recipe, 1,200 g of sugar is used, resulting in two bottles of 750 ml each. 5. Boil the syrup with sugar Pour the strained liquid into a clean pot and add the sugar. Place the pot back on the heat and boil the syrup until it begins to thicken and attain a gel-like consistency. In the original recipe, the syrup was boiled for about an hour over medium heat. The time may vary slightly depending on the amount of liquid and the pot used, so check the consistency from time to time. Take a small amount of syrup on a spoon and let it cool. This way, you can better observe its thickness without relying solely on its hot appearance. 6. Add lemon juice Towards the end of boiling, add the juice of one lemon. Stir and let the syrup cook until it reaches the desired consistency. 7. Sterilize the bottles and bottle the syrup After turning off the heat, sterilize the bottles. Pour the hot syrup into the prepared containers, then screw the caps on tightly. Place the bottles in the oven that has been preheated during sterilization and leave them there until they cool completely. The quantities used yield two bottles of 750 ml each. Why I make this recipe often I love this recipe because it uses few ingredients and does not require complicated procedures. The part that takes the most time is the 24-hour resting period and the final boiling, but the rest of the preparation is straightforward. The syrup has a clear fir flavor and can be stored in bottles for gradual use, usually diluted with sparkling water. Tips and variations Tips The buds should be washed thoroughly before use and allowed to drain. After the first boiling, squeeze them well in the cheesecloth. Some aromatic liquid remains there, and if you don’t press them, it may be lost. Don’t rely solely on boiling time for the final consistency. In the recipe, the syrup was on the heat for about an hour, but checking with a spoon is more useful than strictly adhering to minutes. The consistency is better observed after the syrup cools slightly. For bottling, it is important that the syrup is hot and the bottles are sterilized. The caps should be screwed on immediately after filling. Substitutions This recipe does not have a substitute for fir buds, as they are the main ingredient and provide the specific flavor of the syrup. Sugar is not substituted in the basic recipe. The amount is based on the volume of liquid obtained after straining, using one kilogram of sugar per liter of liquid. Variations The recipe can be adjusted in volume while maintaining the ratio between liquid and sugar. After straining, measure the amount of liquid and calculate the sugar using the one-kilogram-to-one-liter ratio. There is no need to modify the other steps if preparing a smaller or larger quantity. The buds are boiled, the mixture is left to cool for 24 hours, then the liquid is strained and boiled with sugar. Serving ideas Fir bud syrup can be mixed with sparkling water in the desired amount. For a more concentrated drink, use more syrup, and for a lighter one, add more sparkling water. Frequently asked questions How long should the buds stay in the cold? After the first boiling, the pot is left to cool for 24 hours. Only then is the liquid strained, and the cheesecloth with the buds is squeezed. How can I tell if the syrup is thick enough? Take a small amount of syrup on a spoon and let it cool. The consistency can be better assessed when it is no longer hot. In the recipe, the final boiling lasted about an hour over medium heat until the syrup began to resemble a gel. Why is lemon juice added at the end? Lemon juice is added towards the end of boiling, after the syrup has thickened. The amount used is the juice of one lemon. How much syrup does this recipe yield? It yields two bottles of 750 ml each, totaling approximately 1.5 liters of syrup. How is fir bud syrup served? It is diluted with sparkling water. The proportion is not fixed and can be adjusted to taste, depending on how intense you want the syrup to be. Nutritional values The values are approximate and refer to undiluted syrup. The calculation is primarily based on the 1,200 g of sugar, without considering a significant nutritional contribution from the fir buds or lemon juice. For 100 ml of syrup: Calories: approximately 320 kcal Carbohydrates: approximately 80 g Sugars: approximately 80 g Proteins: 0 g Fats: 0 g Fiber: 0 g Values may vary depending on the final amount of liquid and how much the syrup reduces during boiling. After dilution with sparkling water, the values per glass decrease based on the amount of syrup used. Storage and reheating The syrup is poured hot into sterilized bottles, which are then sealed and left in the already heated oven until completely cooled. The recipe does not specify an exact shelf life or additional conditions after cooling. There is no need to reheat the syrup for serving. It can be used directly from the bottle and diluted with sparkling water.

Fir tree bud syrup

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