John Myers
Ingredients for 4 servings:
- 10 elderflower umbels, approximately
- 1 lemon(s), untreated, sliced
- 1 kg sugar
- 1 liter of water
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Add the elderflower and lemon to the cold water and bring the water to a boil. Let it boil once, then remove the pan from the heat and let the mixture stand overnight. The next day, strain it through a cheesecloth into a saucepan and squeeze out any excess liquid. Stir in the sugar and bring the juice to a boil. Set the pan over low heat so the liquid can evaporate without boiling; this will take some time. To achieve the right consistency, let it cool occasionally and check if the syrup is ready, heating it further if necessary. The elderflower “honey” shouldn’t be too thick, as it could crystallize if stored for a long time, but also not too thin, as it could start to sour. It should be a proper, thick “honey” that tastes delicious on a sandwich or a roll.
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