Raw spruce shoot syrup

Layer the sugar and shoots tightly in a jar and press down. If you can place a weight on them. Leave to stand for a few weeks.

Strain through cheesecloth and keep in a cool place.

The sugar helps to extract the liquid from the spruce shoots, which works as a bittersweet flavour syrup or as cough syrup. It lends a bitter, sour and sweet flavour to food.