We are inching ever closer to the official start of summer.  But before we get there, I’m savoring these final tastes and signs of spring. 

One of nature’s fleeting gifts at this time of year is the spruce tip. In late spring, fresh shoots appear on spruce trees and, over the course of a few short weeks, their vibrant green tips emerge. During this brief window, they can be gathered and used in a variety of dishes and drinks.

Full of vitamin C, they have a lovely citric taste. Young tips tend to be more flavorful and less acidic, so it’s good to pick them right when they are just budding and fanning out from their brown casings. Though, the tips toward the end of the season are also great for making syrups, cordials, and flavor infusions.

One recipe that I have been making for years is Spruce Tip Cordial (granskuddsaft). It’s piney with a touch of citrus, offering a delightful taste of the mountains. It’s simple to make and I like to let the flavors infuse overnight to deepen even more. Mixed with sparkling water, it makes a refreshing drink on a warm day. It’s also a wonderful addition to cocktails and will keep in the refrigerator for several weeks. A perfect way to capture late spring in a bottle.

Spruce Tip Cordial (granskuddsaft)

Makes 4 ¼ cups (1 liter)

• 3 cups (720 ml) water
• 3 cups (600 g) granulated sugar
• 3 cups (192 g) spruce tips

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In a medium saucepan, over medium-high heat, bring the water and sugar to a boil and stir until the sugar is dissolved. Once the sugar is dissolved, remove from the heat. Add the spruce tips and give it a quick stir. Cover and let sit for at least 1 hour to overnight to infuse. I suggest infusing overnight to get the most flavor.

Once the cordial is ready, set a cheesecloth over a large bowl. Pour the cordial over the cheesecloth to catch the spruce tips and any loose needles. Discard the spruce tips. Transfer the cordial to a clean jar.

To serve, use a ratio of 1:4 – one part cordial to four parts water. Store in the refrigerator and use within a couple of weeks.