Bring sugar and water to the boil. Add spruce tips, reduce heat to medium and simmer, covered, for 30 minutes.

Taste: if the flavour is pronounced enough for you, strain through a sieve lined with cheesecloth, bring to the boil in a clean saucepan and pour into sterilized jars. Cool, refrigerate and use within a month.

For a stronger flavour, cool the syrup to room temperature and refrigerate overnight. Next day bring to the boil again, strain through a sieve lined with cheesecloth and return to the boil in a clean saucepan. Pour into sterilized jars. Cool, refrigerate and use within a month.