brown, woody cones are past their prime for syrup.Ethical picking:Take a modest amount from multiple trees. Avoid protected areas. Get permission if needed.Clean carefully:Shake off insects/debris. Rinse briefly in cool water; pat dry. Don’t soak for long—aroma lives in the resin.Method 1: Quick Stovetop Syrup (Ready the Same Day)This is the easiest way for beginners.Cut or halve the cones (optional):If they’re small and very soft, leave whole. Otherwise, halving exposes more surface and speeds extraction.Simmer the cones:Add cones and 500 ml water to the pot. Bring to a gentle simmer (not a roaring boil) for 30–40 minutes, partially covered.Aim to soften the cones and perfume the water; it should turn golden to amber.Strain the pine “tea”:Remove from heat. Strain through a fine sieve or cheesecloth to get a clear, fragrant liquid. Discard cones.Make the syrup:Return the liquid to the pot, add 700 g sugar (and lemon slices or juice if using). Stir to dissolve over low heat.Simmer 10–15 minutes, skimming foam. If you have a thermometer, heat to 103–105 °C (syrup stage).
