Foodie Friday: Hummingbird Nectar

I have been under the weather and haven't been doing much cooking this week, dear reader. So, I thought rather than fake it, I would share the Audubon Society's recipe for hummingbird syrup. This is the recipe that I use. I usually make about a quart of it, fill my feeder, and store the rest in the refrigerator for up to two weeks. It will mold if stored too long. 

I like this syrup because it is very straightforward, has only two ingredients, and is better for our little feathered friends than what one can purchase in stores. It takes only a few minutes to make and keeps the little birds coming back. Suggestions I read on the Audubon Society website include avoiding red food dye in your homemade syrup. The red dye can sicken these delicate little creatures. Also, change your syrup frequently, especially in warm weather, as it can ferment and mold. Most importantly, only use white refined sugar when making hummingbird nectar. Honey or brown sugar can make our little friends very sick or even kill them. 

1/4 Cup Refined Sugar

1 Cup Boiling Water

-Mix the sugar and boiling water until the sugar is dissolved.

-Allow to cool completely

-Fill your feeder and enjoy the little birds

I find hummingbirds fascinating. They are very bold and will fly within inches of me if I am sitting still near their feeder. When the feeder needs to be filled, they come to my dining room window to let me know I am slacking off on my bird feeder-filling duties. I love how bold they are. I not only fill the feeder but also plan to create a hummingbird-friendly garden near our front porch. 

On this last Friday in June, stay safe, be smart, feed our feathered friends, and keep washing your hands.