Click on the image, above to submit to Pinterest.

Pineappleweed Syrup

Pineappleweed Syrup is a modern British recipe for a classic syrup made and flavoured with pineappleweed and pineapple juice. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed Syrup.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+cooling)

Makes:

1 bottle

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesBritish Recipes


Ingredients:

150g (5oz) pineappleweed flower heads (no stalks)
250g (9oz) golden granulated sugar
2 tbsp pineapple juice

Method:

Combine the fresh flower heads and 500ml (2 cups) water in a small saucepan. Bring to a simmer and cook over low heat for 5 minutes. Take off the heat and set aside to infuse and cool.

Strain through a fine-meshed sieve, using the back of a spoon to squeeze out as much liquid as you can from the flowers. Pour the liquid back into the pan, place back over low heat and add the sugar and pineapple juice. Bring to a simmer and cook, stirring, for a further 3 minutes, making sure all the sugar has dissolved.

Take off the heat and allow to cool slightly. Pour into a sterilized bottle, seal and set aside to cool.

It will keep in the refrigerator for up to 3 months.