John Myers
Ingredients for 1 servings:
- 1 liter of water
- 3 lemon(s), the juice
- 500 g sugar
- 20 elderflower heads
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Boil water with lemon juice and sugar, add the elderflower blossoms, and let it steep for a good hour. Then strain through a cheesecloth. Pour the syrup into bottles. It will keep refrigerated for about two weeks. It will keep for a year if you place the juice-filled and sealed bottles in a water bath at 120°C in a preheated oven for about 20 minutes. This recipe makes 4 1/4-liter bottles each. Tip: The juice also makes a great sorbet. Scoop a scoop into a glass and fill with sparkling wine—it’s fantastic!
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