in Austria, Drink Recipes

Elderflower syrup

Spread the love

Ingredients for 1 servings:

  • 10 elderflower heads
  • 1 kg sugar
  • 15 g citric acid, up to 25 g
  • 1 liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

This is a basic recipe. If you want more syrup, simply multiply the quantities. This basic recipe yields approximately 1.5 liters of finished syrup. Harvest the elderflower heads when fully ripe. The blossoms should be open and have a strong fragrance. Then, infuse 10-15 blossoms with one liter of water each and let it steep for 24 hours. Strain through a fine sieve, add 1 kg of sugar and 15-25 g of citric acid per liter of water, and bring to a boil. Boiling dissolves the sugar more easily and the syrup keeps longer. Pour into well-rinsed bottles while it is still hot. Tip: Instead of the citric acid, you can also use the juice of 1-2 fresh lemons per liter of infusion; however, the acid will make the juice more tangy.

Facebook Comments

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.

Feta for grilling

Olives and Cheese