Spruce Tip Sugar, Salt, and Syrups

Photography By | May 23, 2019

Preparation

Spruce Tip Salt

Grind equal parts coarse sea salt (I’m partial to the Atlantic grey salt) and spruce tips in a food processor, and then dry the mix in a food dehydrator or a low oven with the door open for a couple of hours. Store in a cool, dark cupboard or pantry.

Light-Spruce Tip Syrup

Combine equal parts water and sugar and bring to a low simmer. When sugar is dissolved, add 1 part spruce tips, and simmer for 5–10 minutes. Strain, and reserve tips to make sugared spruce tips. Refrigerate or freeze the syrup to store.

Sugared Spruce Tips

Lay reserved spruce tips in a single layer on a parchment-lined cookie sheet, or in a food dehydrator. Heat in dehydrator or in low oven with the door open until completely dry. Store in a cool, dark cupboard or pantry.

Amber Spruce Tip Syrup

Combine equal parts water and sugar and bring to a low simmer. When sugar is dissolved, add 1 part spruce tips, and simmer for 1–2 hours, or to taste. The syrup will reduce significantly and become dark in color. Strain the tips and discard. Refrigerate or freeze the syrup to store.

We will never share your email address with anyone else. See our privacy policy.