Spruce Tip Syrup
Recipe courtesy of Gustavus Inn
at Glacier Bay
Yields about 1 quart finished syrup
2 quarts spruce tips
1-2 quarts white sugar
Pick the soft, pale green, tips of the spruce branches in the spring (generally late April or early May in Gustavus). The tips should have little papery brown cones falling off the tips, which you can remove if you want, or leave on and strain out later. Pour tips into a large pot, adding just enough water to cover. The spruce tips float so you have to kind of guess when you have enough to cover. Bring to a boil and simmer for 15 minutes. Strain out tips by pouring through a colander into another pot. Strain further by pouring through another, finer sieve colander or strainer. Measure amount of spruce tip tea you have now, probably about 1 1/2 quarts, and add an equal amount of white sugar. Bring back to a boil and cook down until you have the consistency and taste you desire.