Click on the image, above to submit to Pinterest.

Cloveroot Syrup

Cloveroot Syrup is a modern British recipe for a classic syrup of cloveroot (wood avens roots) in a sugar syrup base. The full recipe is presented here and I hope you enjoy this classic British version of: Cloveroot Syrup.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

2

Rating:

Tags : Wild FoodVegetarian RecipesBritish Recipes

This is a classic syrup made by infusing wood avens (cloveroot) roots in a 2:1 sugar:water syrup. This makes an excellent addition to flavouring cakes, candies and acts as a flavoured base syrup for cocktails. The sugar you use will affect the flavour. You can use sugarcane sugar/date sugar/palm sugar or whatever depending on the final flavour profile you're looking for.

Ingredients:

2 generous handfuls of wood avens roots, washed
1kg (4 cups) sugar (granulated/golden caster/brown)
750ml (3 cups) water

Method:

Combine the water and sugar in a pan. Bring to a simmer and cook, stirring, until the sugar has dissolved. Add the wood avens roots, take off the heat and set aside to cool for 30 minutes.

After this time, divide the roots between kilner jars, top with the sugar syrup then seal and set aside to infuse for a few weeks (2 weeks minimum). After this time, strain the liquid from the roots. You can add a small glug of vodka (or other neutral spirit) to help it keep, though you can store in the refrigerator for up to a month without.

Don't waste the syrup, dipped roots. Dry them then render to a powder in a spice grinder (pass through a fine sieve to remove any fibres). This will give you a sweetened spice powder to add to cakes, dust on top of custards or add to desserts.

This also makes a great topping or flavouring for baked apples and stewed fruit.