May Apple Syrup

Rating: 3.00 / 5.00 (53 Votes)

Total time: 1 hour

Servings: 10.0 (servings)



To make the May treetop syrup, harvest the light-colored, freshly grown fir or spruce treetops. Shake off to remove small animals and place in a 3 liter canning jar.

Empty the sugar over the top so that all the tops are covered. Place in a sunny spot for 6 months.

In the fall, strain through a sieve or linen cloth and bottle. You can use the maiwipel syrup as a natural cough syrup or also to sweeten tea.

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