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Redbud Syrup
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5 from 1 vote

Redbud Syrup

I learned the other day that both the redbud flowers and the redbud leaves are edible!  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Drinks
Cuisine: American
Keyword: redbud syrup, redbud syrup recipe
Servings: 20 servings
Calories: 13kcal
Author: Stef


  • 2 ounces freshly picked redbud flowers Be sure to remove any debris or bugs. You can give them a little rinse, too.
  • 4 cups water
  • about 1/3 cup sugar


  • Bring flowers and water to a boil in a medium-sized pot on high heat.
  • Remove from the heat and cover. Cool to room temperature, then refrigerate overnight.
  • Use a fine sieve to remove the flowers.
  • Weigh the remaining redbud-flavored water and add an equal amount of sugar (by weight).
  • Bring the mixture to a boil and then reduce to a simmer, stirring periodically. Cook until desired thickness is reached. At about 25 minutes it will still be thin, but great for cocktails. Keep it going another ten minutes or so for a thicker syrup.


Reader Jacqueline shared this great tip: "My soaking water was a murky green. And the longer it boiled, the greener it got. It occurred to us that it might be a pH issue, so I added a little lemon juice and now my syrup is a lovely bright pink! Kitchen chemistry for the win!"


Calories: 13kcal | Carbohydrates: 3g | Sodium: 2mg | Potassium: 4mg | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 0.8mg | Calcium: 3mg