- 3 cups water
- 2-3 cups Sucanat (Also known as Rapadura -- unrefined, whole sugar with nutrients still intact) or cane juice crystals (the dehydrated juice of sugar cane). Sucanat will give a dark molasses-tasting syrup and cane juice crystal will leave a light color and taste more like granulated sugar. For this recipe, we used Sucanat.
- 4 cups forsythia flowers
- Add the water and sugar to a saucepan. Bring to a boil over high heat, stirring constantly until the sugar dissolves. Boil for 1 minute, then remove from heat.
- Pour the syrup over the rinsed forsythia blooms, stir, cover with cheesecloth or a towel, and let sit on counter 8 hours.
- After 8 hours, strain the syrup through cheesecloth. Store in refrigerator for up to 3 months.