Elderflower syrup

Ingredients for 1 servings:

• 50 elderflower heads
• 2 ½ liters of water
• 30 lemons
• 8 ½ kg sugar
• 1 ¼ liters white vinegar

Instructions

Working time approx. 1 hour; Rest period approx. 4 days; Total time approx. 4 days 1 hour

This is our Italian friend’s “original recipe.” His father and grandfather also made it this way. Shake out the flower heads and mix them with the water, juice, and peeled lemon zest. Let it steep in a lidded bucket for 3-4 days, stirring occasionally. Strain and filter the liquid through a cheesecloth. Add the sugar and white vinegar and stir thoroughly over several days until the sugar is completely dissolved. (Tip: Clamp a long wooden spoon into the end of a cordless screwdriver and stir with it.) This yields approximately 10 liters of syrup and will keep for a long time in a cool, dark cellar. Mixed with water or sparkling water, it’s a refreshing thirst quencher, but you can also make a delicious mixed drink with dry sparkling wine.