This Japanese Knotweed Syrup has a flavour similar to rhubarb syrup; it can be used for making knotweed lollipops, as well as Japanese knotweed lemonade which is lovely with added lemon and salt. The great thing with this recipe is the fact that it can be done later in the year with the older knotweed stems which are too fibrous for eating.
Makes 500ml syrup
- 300g chopped knotweed stems
- 300ml water
- 300g sugar
Method for Japanese Knotweed Syrup:
- Place the stalks and water in a large pan and bring to the boil, with the lid on the pan boil for 10 minutes, or until the stems have turned to a pulp
- Set a fine-mesh strainer over a large bowl. Pour the knotweed and water through the sieve and push lightly with a spoon, extracting as much juice as possible.
- Pour this liquid back in to your clean pan and add the sugar, heat for 10 minutes until all of the sugar is dissolved.
- Carefully pour the syrup into a clean bottle, if you want it to look pink/red add a little food colouring.
Use in any recipe that calls for rhubarb – as a cordial, in tea, as part of a cheesecake to make flavoured toppings and much more!
Looking for more Knotweed Recipes?
Everything from Japanese Knotweed Salmon with a knotweed salad, Knotweed rice noodles, knotweed curd with afternoon tea and the list goes on and on.
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