Spruce shots syrup
The young spruce shoots are picked early July. We let them melt slowly with several sugar layers exposed to sunlight for two-three weeks until a clear and yellow syrup is formed. The syrup is then cold extracted and filtered into hermetic glass bottles.
Spruce syrup is perfect to use with dessert, cheese, pancakes, ice cream, salad dressings, with meat and fish, marinades or drink with tea. In the past, it was used as a cough medicine as it contains both vitamin C and antibacterial.
Storage: dark and cool, can be freezed – 24 months into a fridge after opening.
Ingredients: 35% fresh spruce shoots, 55% sugar, 10% water
10 cl glass bottle