Elderflower syrup making season is here! In June, the Elderberries are flowering and there is no better time to be outside harvesting elderflowers. Ahh, the taste of summer. Ice cream, sunbathing, swimming, … And, of course, elderflower syrup. This refreshing and delicious syrup is a great way to capture in a bottle the essence of summer! Here’s my best elderflower syrup recipe for you.
Difficulty Level: Easy
Cooking Time: 30 minutes
Servings: 2,5 litres
(Makes 2.5 litres)
- 1 l water
- 1 kg sugar or xylitol
- 200 ml lemon juice (or 15 g citric acid)
- 1 organic lemon (peel has not been treated with chemicals)
- 20 Elderflower heads (the more, the better)
- Mint or melissa branches to your liking
After gathering enough blossoms you can clean them and cut the lemon in pieces. Combine the sugar and water with lemon juice in a large mason jar and mix until they dissolve. Remove the flowers from the stems and add the flowers and lemon slices to the jar. Stir well. Cover with a clean cloth and keep in a dark and cold place. Stir the sirup once or twice a day. Leave the flowers to macerate for at least three days. When the sugar has completely dissolved and doesn’t sink anymore, it’s drinking time.
Wash and sterilize bottles with hot water. Pour the syrup through a sieve to remove the flowers and lemon slices. Sieve the syrup through a fine cloth or tea towel. Pour into sterilised bottles.
Have fun trying out this recipe and CHEERS!
Photos: Carlos Blanchard