Elderflower syrup

The elderflower scent has been heavy in some parts of my neighborhood for a few days now.
This made me think: can I make this wonderful perfume last for a few more weeks? Maybe even for months?!
Of course – why have I never thought of it before?

You can have a few spoons of it with a simple glass of cold sparkling water or vodka or use it to make a summer cocktail very popular here in Germany: Hugo. Or even in desserts!
Elderflower sirup is ridiculously simple.
Since you won’t be washing the flowers – just shaking them to get rid of a few insects – be careful to collect elderflower heads in a non industrial zone, try not to pick them near a large street. Before you pick them, look under the flowers: are there black masses of insects?If yes, move on to the next tree.

15 elderflower heads, cut away the big stems
3 large lemons, cut in slices
1 kg sugar (I used organic raw cane sugar, which results in a darker syrup)
1 liter water
40 gr citric acid

1. Pour the sugar & 1/3 of the water into a pot and cook.
Stir occasionally until the sugar dissolves

2. Mix the sugar water with the rest of the water, the lemon slices & the elderflower into a big jar, cover it.
Put it in the fridge and let it rest for about 3 days. (option: On the 2nd day I replaced the flowers with fresh ones.)

3. After the 3rd day, sterilize your glass bottles by rinsing them in very very hot water and then put them into the oven for about 15 minutes at 130°C. In the mean time remove the lemon and elderflowers and strain the liquid a few times.

4. Mix the citric acid into the liquid and bring it to a boil for about 5 minutes, .

5. Pour the syrup into the sterilized bottles, close them and wait until they are totally cool. Keep them in a dark & dry place. The syrup will keep for nearly a year. When opened place the bootle in the fridge.


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