in Drink Recipes

Elderflower syrup

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Ingredients for 1 servings:

  • 350 g elderflower heads
  • 5 lemons
  • 2 ½ liters of water
  • 1 ½ kg sugar
  • 2 ½ tbsp citric acid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious in sparkling wine or mineral water

Trim the large, thick stems of the elderflower heads with scissors. Bring the water to a rolling boil with the sugar, the squeezed lemon juice, and the citric acid. Add the elderflowers and bring back to a boil. Reduce the heat and let everything steep gently for about 10 minutes. Strain the syrup and immediately pour it into twist-off bottles while still hot. Let the bottles cool upside down. The syrup will keep for about 1 year. Notes: It’s best to harvest the elderflowers around midday after a long dry period. Shake carefully to remove any small beetles, etc. Do not wash! When straining, I first pour everything through a coarse sieve and then again through a very fine hair sieve before bottling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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