Elderflower syrup

Ingredients for 1 servings:

• 1 liter of water
• 500 g sugar or cane sugar
• 20 elderflower heads
• 1 lemon(s), organic, peel and juice as required

Instructions

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

simply

It’s best to collect the flowers fresh. They should already be in bloom. 20 flowers per liter is the minimum for the right flavor. Dissolve the sugar in hot water and add the flowers, no coarse stems. I always hold a few bunches over the pot and cut and pluck the blossoms. Now add lemon juice and zest if desired (tip: lemon balm also goes well with this). Bring to a boil briefly, then let stand for at least 2 hours to infuse. I usually let the pot stand for a whole day. Now skim off the blossoms and strain them. If it’s not intense enough for you, you can collect more blossoms and add them again. Bring the “clean” syrup to a boil while it’s still hot and pour into prepared twist-top bottles that seal tightly. Tastes very good in mineral water. It keeps for up to a year if stored in a cool, dark place. Refrigerate after opening.