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Elderberry syrup

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Ingredients for 1 servings:

  • 20 elderflower heads
  • 3 liters of water
  • 2 kg sugar
  • 3 lemons, untreated
  • 60 g citric acid

Instructions

Working time approx. 15 minutes; Rest period approx. 5 days; Total time approx. 5 days 15 minutes

Cut off the flower stems, remove any insects, and place them in a 5-liter pot or other container. Boil the water and sugar until the sugar has dissolved. Slice the lemons and add them. Take a cup of the sugar solution and dissolve the citric acid in it. Then add it back to the remaining sugar solution. Stir well and carefully pour over the elderflowers. Cover and let stand for 5 days. Filter the almost-finished syrup and bring it to a boil again. Pour into clean bottles and store in the cellar. It will keep until the next elderflower harvest. Diluted with mineral water, it makes a very refreshing drink.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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