Twig Flower Wreath

This cute wreath is really one of the easiest projects I've done in a long time...and it turned out so cute!

Things you will need:

Wooden twig wreath (I found mine at hobby lobby...see picture below)

Silk flowers with long stems (be sure the stems are BROWN not green!)

Wire cutters

Size up your wreath to see how many flowers you'll need. I got 3 stems of flowers (each stem had 4 limbs). My wooden wreath was the smallest one you could get..about 10-12". As you can see, the wooden wreath in the picture is ginormous. We're making the same wreath, just jumbo sized, for my sister in-law's wedding. 

Take the silk flowers and cut the limbs from the stem making them close to the same size but not exact. Small variations in size is nice...you want it to look natural.

Take the cut limbs and insert them into the wreath at a diagonal. Make sure the stem doesn't come out the other side. Weave it in there nice and tight. Continue this around your wreath evenly alternating where you place them (front, inside, outside). 

Remember, can always go back and add more where is needed. You don't want to be too heavy on one side because you ran out of flowers. So be sure to cover the entire wreath before going back adding more in an area. Once you achieve the desired look and amount of flowers you want, you're done! Hang it on a door hanger and away you go!

Blueberry Pomegranate Syrup (sugar free)

4 cups Blueberries

1/2 Agave Nectar or Honey

1/2 Pomegranate Juice

1 Lemon

 

Peel five 1-inch strips of zest from the lemon then juice the lemon reserving 2 tablespoons of lemon juice. Set aside.

Place blueberries and pomegranate juice in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally. Once blueberries are mashed completely, place a metal mesh strainer over the pot and scoop half the juice mixture into the strainer. Mash down skins to remove all the juice you can and discard the solids. I strained only half of the juice and the other half I blended with a hand blender and left them in there. I like how the skins add flavor and a little texture. You can strain all of the juice if that's what you prefer.

Add the lemon zest and agave/honey. Bring to a boil and simmer, stirring frequently, for about 10 minutes or until the mixture thickens enough to coat the back of your spoon. Add 2 tablespoons of lemon juice. Continue stirring and boil over high heat for 1 minute. Remove from heat, fish out the pieces of lemon zest and discard them. Pour syrup into sterile mason jars (be sure to leave 1/4 inch of space from the rim of the jar) and process in a water bath for 10 minutes. Makes about six 4oz jars. You may have a little extra....I used it on ice cream. Mmm!!!