PINE SYRUP-TRADITIONAL RECIPE !

To prepare this syrup, all you need is young pine needles, and the best period to collect them is the beginning of May or beginning of Sumer.
You can collect needles from Pine, Christmas tree or spruce tree. The needles are growing on the top of the brunches of the trees with a lighter green color and are rich in resin, which you will feel while you harvest them.
To prepare one jar, 400 grams of pine needles are enough, depending on which tree you pick needles, they can have different weights. Once you have enough needles, wash them well under running cold water, shake them out to remove excess of the water and leave them on a paper towel or cloth to dry.
It is best to dry overnight and prepare them the next day.
You can use sugar or honey in same amount depending of what you prefer.
Start with a small amount of sugar (honey) in a clean jar, just to cover the bottom of the jar and then add a handful of needles over the sugar. Add sugar (honey) again, and so on until you fill the jar completely.
Finally, finish with sugar so that the pins overflow nicely and close the jar.
Leave the jar next to the window in sunlight, because that way the sugar melts faster naturally.
The sunlight helps the needles to release the juices nicely and to form a nice density, taste and aroma by standing.
The jar needs to stand in the sun for 40 days with occasional shaking, but not opening.
After the period has elapsed, strain the syrup through gauze.
The syrup has no shelf life, and can be consumed two to three teaspoons per day, as a medicine, sweetener and the like.
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