Forest and meadow blossom syrup

Ingredients for 1 servings:

• 1 bunch woodruff, large
• 10 elderflower umbels, open
• Flowers – leaves of a yellow scented rose
• Flowers – leaves of two red roses
• 1 handful of daisies
• 1 handful of sage flowers
• 1 handful of ground ivy and leaves of ground ivy/ground ivy
• 1 handful of Günzel flowers
• 8 stems of lavender, fresh
• 1 pink hibiscus flower (possibly pot plant)
• 2 flowers of cacti (potted plants)
• 1 handful of dead nettle, red and white
• 5 flowers of white jasmine
• 3 liters of water
• 1 liter grape juice, red (100% freshly squeezed)
• 100 g citric acid
• 1 lemon(s) (organic)
• 1 kg sugar

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Total time approx. 2 days 25 minutes

Own creation according to the season of flowers and herbs

In a larger container (I usually use a 10-liter bucket), add the water, citric acid, and the cleaned, shaken, and, if desired, rinsed, petals. Elderflowers make up the largest portion, with 10-15 clusters. The wilted woodruff is also added in a bunch. Then slice the lemon and add it. Let the whole thing stand for 24-48 hours, covered and in a cool place (I have a lid that fits). You can also let it stand for longer, up to 5 days. Then strain the flowers and herbs through a sieve lined with cheesecloth and pour it through a sieve lined with cheesecloth. This can be repeated several times. Or you can let the juice stand for a while, and the sediment that settles at the bottom isn’t poured through the filter. This prevents the juice from becoming cloudy. The filtered juice is then mixed with the grape juice and enriched with sugar. Now it is heated in a saucepan until the sugar has dissolved and then immediately removed from the heat. It should not boil and the maximum temperature should be below 70°C. This is important! The still-hot juice is poured into glass bottles and sealed immediately. I usually use twist-off bottles. However, any other glass bottle with a screw cap or crown cork will do. They just need to be thoroughly rinsed beforehand and still hot. The cooled bottles are then stored in a cool place, usually a cellar. If you like, you can also make a liqueur from it by adding two bottles of white/clear liquor to the juice. This could be fruit brandy, white rum, vodka, or something else.