Elderflower syrup

Ingredients for 1 servings:

• ½ liter white wine
• 15 g citric acid
• 12 elderflower umbels
• 4 lemon(s), untreated
• 1 ½ kg sugar (preserving sugar)

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

with white wine —highly recommended—

Mix white wine with 1 liter of water and citric acid. Shake out the flower heads (do not wash) and pour the liquid over them, ensuring they are covered. Wash the lemons, slice them, and add them. Cover and refrigerate in a porcelain or glass container (important) for 2-3 days; a cellar is sufficient. Strain the liquid and bring the sugar to a boil. Let it simmer for a few minutes. While still hot, bottle and seal. Keeps for at least 6 months. Delicious with fruit salad or as a finishing touch to gravies. As a small welcome cocktail, I recommend: top up 1 glass of elderflower liqueur and 1 glass of elderflower syrup with dry sparkling wine. As an eye-catcher, place a pierced cape gooseberry in the glass. It will then roll up and down the glass.