Elderflower syrup with little sugar

Ingredients for 1 servings:

• 12 large elderflower umbels
• 1 lime(s)
• 1 orange(s)
• 1 lemon(s)
• 400 g raw cane sugar
• 25 g citric acid
• 2 liters of water

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 35 minutes

with limes, oranges and lemons

Carefully remove any insects from the elderflower heads (best harvested with scissors early in the morning). Thoroughly wash the lemon, lime, and orange, zest them, and thinly slice them. Layer the heads and fruit slices in a clean pot or similar container and pour water over them until everything is covered. Place a plate on top of the mixture and, if necessary, weigh it down so that the heads and fruit remain below the water surface. Cover and let stand in a cool place for 1-2 days. Then line a sieve with a clean kitchen towel and place it over a large pot. Strain the head and fruit mixture through the sieve, squeezing out some of the fruit slices. Mix the collected juice with the sugar and heat while stirring. Then add the citric acid (caution: it will foam briefly), bring everything to a boil, and then bottle. Before bottling, pre-rinse clean glass containers with hot water. Seal immediately after bottling, placing the lid on if necessary (5 minutes). Yields approximately 2 liters of syrup per serving. Shelf life: approximately 4-5 months. Depending on your taste, add 1-2 finger widths of syrup per 250 ml glass of sparkling water. It doesn’t taste as sweet, as it contains only about 20 g of sugar per 100 ml, which is further diluted during use. To avoid contaminants, we recommend using organic fruit and picking elderflower heads away from roads.