Redbud Blossom Cocktail Syrup

On a recent drive to Florida to chase turkeys before our season comes in here in Kentucky, I noticed the redbuds alongside the interstate blooming heavier and heavier the farther south we went.

Spring means redbuds in bloom, turkeys gobbling and crappies biting. All good things. Images by author.

Upon our return home (turkeyless, but the season down there isn’t finished yet, and I’m a glutton for punishment), I noticed the trees in my home state were opening up.

Pick the blossoms while the trees are in full bloom.

As soon as the truck was unpacked, I headed over to check on some food plots along our back ridge and to pick some blossoms for this simple but tasty recipe.

The blossoms are easy to pick. Just pluck them from the stems, avoiding woody sticks and leaves as much as possible.

The Eastern Redbud, Cercis canadensis, is a small native tree that grows all across eastern North America from Michigan down into central Mexico. Its pink/purple blooms are a harbinger of spring. They never fail to make me happy because I know that when I see them, the turkeys are gobbling and the crappies are biting.

To pick the blossoms, simply grasp them and pull them free at the base of the flower. Try not to get any sticks or leaves, because they can make your syrup bitter. Since the redbud is a small tree or large shrub to begin with, you should be able to pick to your heart’s content from the ground without having to climb.

When you have the blooms in hand, give them a good rinse. There will probably be a few bugs hidden away in the blooms.

Give the blooms a quick rinse, and check for bugs.

Although most simple syrups are a 1-to-1 sugar to water ratio, this one runs about 1.5-to-1 sugar heavy. This makes for a richer finished product. I use pure cane sugar for mine, but standard granulated white will work as well.

A 1.5-to-1 sugar to water ratio makes a richer syrup.

After the blooms are cleaned, add them to a large jar or glass pitcher. Bring the water to a boil and pour it over the blossoms.

Pour boiling water over the blooms.

Allow the mixture to steep for two to four hours.

Allow the tea to steep.

The resulting tea will be a greenish brown. Don’t worry, it will brighten up when you add the lemon juice. Strain the water into a medium saucepan. The best way I have found to strain the mixture is to stretch cheesecloth over the open jar and secure it with a canning ring. Discard used blossoms after straining.

Secure a couple of layers of cheesecloth over the mouth of the jar to make straining easy.

Bring the liquid to a boil. Slowly add in the sugar, stirring as you go. When the mixture reaches a full boil, stir well to make sure all of the sugar has dissolved.

Boil the mixture as you add the sugar.

Remove the pan from the heat. Squeeze in the juice of a fresh lemon (you will notice the syrup change to a nice pink/purple color).

Squeeze in the fresh lemon juice.

Add the vanilla and the orange bitters. You can find the bitters at the cocktail/mixed drink section of most grocery stores or liquor stores.

Add the vanilla and orange bitters.

After the mixture has cooled, pour it into a jar or decorative bottle.

Pour the syrup into a jar or decorative bottle.

Store it in the refrigerator. True to its name, this floral, fruity syrup is great in cocktails and mixed drinks.

Store the syrup in the refrigerator.

It is also a welcome treat when drizzled over pancakes or ice cream.

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