- 1 l spruce shoots
- 4-5 dl unrefined cane sugar
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.