Elderflower Syrup

5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 1 minute
Total Time 1 minute
Course Dinner
Cuisine European
Servings 4 people
Calories 193 kcal


  • 20 Elderflower
  • 2 liter Water
  • 1800 g Sugar
  • 40 g Citric acid
  • 2 Lemons organic
  • 2 Oranges organic
  • 1 Vanilla pod
  • 5 Stems Fresh thyme


  • • The elderflower umbels should be fully ripe, that is, the flowers should be open but not yet fall off too easily or even be brown.
  • Shake off the cones a little to get rid of any vermin.
  • Put the water, sugar and citric acid together in a saucepan and stir.
  • Wash the lemon and oranges with hot water, then cut them into pieces or slices.
  • Cut lemon pieces, orange pieces, vanilla pod into pieces, add thyme sprigs and elderflower to the pot and stir in.
  • Now cover the whole thing and let it stand for 2 days at room temperature. Stir every now and then.
  • Then bring to the boil and simmer for 3-5 minutes
  • Then pour through a sieve with a cheesecloth and put back in the saucepan.
  • Bring to the boil again, then fill into bottles. Close these tightly.


Serving: 100gCalories: 193kcalCarbohydrates: 46.8g
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Written by John Myers

Professional Chef with 25 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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