Savoring Summer
Exploring with curious eyes—for unique pebbles, an unusual twig, or the key ingredient for a new treat to eat—heightens forays into nature. With summer here, sun syrup season is back, meanin...
Ingredients
SERVINGS: 2 Quart(s)
- 5-liter glass jar with a clamp lid
- 8-12 green ponderosa pinecones, enough to fill jar 3/4 full
- 4-6 cups dark brown sugar, shooting for a 1:1 ratio to cones
- 2-3 favorite citrus fruit (optional)
- Large brown paper bag
- A collection of 2- to 3-ounce corkable bottles to store or gift your syrup
Instructions
One layer at a time, place cones in jar and lightly pack with sugar. As an option, squeeze half a lemon or tangerine on each layer to jump-start the process and to infuse the subtle flavors released by the cones.
When all the layers are packed, place lid loosely at first. Cover jar with a paper bag and place in a warm, sunny window.
After 3 days, secure the lid. Roll your jar every few days to toss the cones and sugar. In 4 to 6 weeks, dip in a clean utensil and check the flavor daily until it hits just that note for you. Each of us will discern our own unique nuances amid the ponderosa’s earthy, herbal essences.
Enjoy sun syrup in a multitude of ways: Swirl into an añejo tequila,
drizzle over ice cream, or glaze grouse or pheasant for the smoker ❧
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