John Myers
Ingredients for 1 servings:
- 2 liters of boiling water
- 2 kg sugar
- 25 g citric acid
- 50 g ascorbic acid
- 30 elderflower heads
- 2 limes or lemons
- 4 sprigs of lemon balm
- 5 stalks of lemongrass
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Refreshing with lemon balm, lemongrass, and lime. Makes 2.5 liters of syrup
Shake out the elderflower blossoms and check for any “inhabitants” that might be present, and remove them. It’s best to be careful not to pick any aphids when picking. Mix the sugar, citric acid, and ascorbic acid in a large pot and pour over the boiling water. Stir until dissolved. Then add the clean blossoms, thinly sliced limes, the picked lemon balm leaves, and the coarsely chopped lemongrass to the hot liquid. Stir well, cover, and let cool, then refrigerate overnight, or preferably for 24 to 36 hours. After 1 to 2 days, filter the syrup through a sieve lined with a cloth. This will eliminate every last “inhabitant.” Squeeze the cloth well. Fill to the brim into small bottles (1/4 to 1/2 liter) and seal immediately. Store in a cool, dark place. Unopened, the syrup will keep for one year. Store opened bottles in the refrigerator and use promptly. Tip: The saturated sugar solution keeps very well; citric and ascorbic acid provide additional preservation. You can also use just one type of acid. If you don’t have lemongrass in your garden or on your windowsill, you can find it in Asian stores or well-stocked supermarkets. The perennials are easy to root in a glass of water and can be grown easily in regular soil. They can be moved outdoors starting in May. You can also omit the acid, and the limes can be replaced with lemons.
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