HawkinsHollow
Veteran Member
This is probably the farthest thing from "country cooking" as there is but I will tell you about it anyway.
Last spring my friend made a concoction called mugolio or pine syrup, he said he really enjoyed it so I looked it up. Every recipe I could find came with a very complimentary explanation of this syrup, so I had to give it a try. I have mostly Virginia Pine and white pine around here so I picked about a quart of the young shoots and small pollen bud clusters that grow on the end of the branch. With these pine pieces I combined the same amount in a 1:1 ratio of light brown sugar and pack them down into a quart jar. And then you wait!! After a couple of days the sugar will begin to pull the water and flavor out of the pine pieces. It will go through a fermentation process and then after a month or 2 you simmer for 10 minutes and then strain it into bottles for longterm storage. I am only a couple of days in, but I am excited to test the product. I have decided to make another batch or 2 this spring. I honestly think we are going to like it and will be kicking ourselves for not making more. I will report back to let you know how it is. This stuff sells online for $20 for tiny 4 oz. bottles. DOes anyone have experience with pine syrup?
Sorry for the lack of pictures, my computer is acting funny and it won't let me attatch pictures.
Last spring my friend made a concoction called mugolio or pine syrup, he said he really enjoyed it so I looked it up. Every recipe I could find came with a very complimentary explanation of this syrup, so I had to give it a try. I have mostly Virginia Pine and white pine around here so I picked about a quart of the young shoots and small pollen bud clusters that grow on the end of the branch. With these pine pieces I combined the same amount in a 1:1 ratio of light brown sugar and pack them down into a quart jar. And then you wait!! After a couple of days the sugar will begin to pull the water and flavor out of the pine pieces. It will go through a fermentation process and then after a month or 2 you simmer for 10 minutes and then strain it into bottles for longterm storage. I am only a couple of days in, but I am excited to test the product. I have decided to make another batch or 2 this spring. I honestly think we are going to like it and will be kicking ourselves for not making more. I will report back to let you know how it is. This stuff sells online for $20 for tiny 4 oz. bottles. DOes anyone have experience with pine syrup?
Sorry for the lack of pictures, my computer is acting funny and it won't let me attatch pictures.