I took the girls on a walk Sunday evening and was pleasantly surprised to see some honeysuckle blooming down the street from our home. We don’t have any growing on our property, and I’ve been tempted to stop on the side of the highway to snip some branches, but haven’t given in to that urge yet. Honeysuckle only blooms for a short time, so I wanted to use the blossoms for something! I have fond memories – I was probably 5 or 6 – of asking my mom if we were allowed to cross the street to pick honeysuckle to taste its little drop of nectar. We’d bring back armfuls of branches, sit on the back steps, and spend hours picking off the flowers and licking our lips.

So when Joy and I were brainstorming what to make for this week’s Monday Breakfast Series, I remembered these flowers spotted on my walk, and decided on honeysuckle cordial, from which we made honeysuckle soda!

Rowan, Joy’s sweet intern, and I walked over and asked my neighbor if we could cut some branches and they willingly obliged. We brought back armfuls and then plucked out the blossoms. Then we made a simple honeysuckle syrup, and then added it to sparkling water. This makes the most delicately sweet summery drink, perfect for Memorial Day and all your summer celebrations!

Honeysuckle Soda Recipe

Ingredients
1 1/2 cup honeysuckle flowers, lightly washed
2 cups water
2 cups sugar
sparkingling water
lime, optional

Directions
Heat water and sugar in a small pan until sugar dissolves. Remove from heat and allow to cool for 5 minutes, then add honeysuckle flowers. The syrup will thicken as it cools. Allow flowers to “steep” for up to 24 hours (place in refrigerator if steeping for more than a few hours). Strain through a fine mesh strainer or cheese cloth. For every 10 oz. sparkling water, add 2-3 tbsp strained honeysuckle cordial (you can adjust this amount depending on how sweet you like your drinks). Add a spritz of fresh lime juice (optional) and serve with a honeysuckle flower garnish. Possibly add some vodka, and you have yourself a fancy, floral infused vodka tonic.

Photos by Joy Jaynes of Mornings Like These, Styling and Recipe by Rebecca Gallop for our Monday Breakfast Series