Combine in a large saucepan :
8 oz. young japanese knotweed shoots, washed and roughly chopped
4 cups sugar
4 cups water
Bring to a boil, cut heat and simmer for 10 minutes, then remove from heat and allow to sit until cool.
Makes a great base for knotweed margaritas, knotweed mojitos, etc. Excellent made simply into a knotweed soda or knotweed and tonic, very refreshing going into the warm days of late spring and early summer. Can be frozen into knotweed granitas or sorbettos, or combined with other fruits, ices or creams for sweet and sour treats.
While very often I like to use japanese knotweed as a savory vegetable, in simple syrup form it is an excellent addition to a sweet dish using fruit or cream. It has a sour but not puckery sour taste and sweetness from the knotweed as well as the sugar.
How to Cook a Weed 