Linden blossom syrup

Ingredients for 1 servings:

• 3 handfuls of blossoms, fully ripened linden blossoms
• 3 liters of water
• 1 kg sugar
• 100 g citric acid

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Shake out the freshly picked linden blossoms and remove any small insects. If you like, you can also briefly rinse them, but this will result in the loss of nectar. The leaves are plucked off, and then the blossoms are placed in a container. I use a 10-liter bucket, and add 3-4 liters of water. I cover the whole thing with a large lid and let the mixture stand in a cool place for 2-3 days. Now the blossoms are strained through a sieve lined with cheesecloth and placed in a larger pot. Then add the sugar and heat the mixture until just before boiling. The still-hot mixture is poured into twist-off bottles, which are also rinsed with hot water and sealed with the lid. Once the contents have cooled, the finished linden blossom syrup is stored in a cool place (cellar). The syrup can be given to children during the cold season, but not only to children. It’s a great substitute for infusions/teas if you’re not a fan of linden blossom tea. It can also be added to any other tea. If you like, you can also make a liqueur from the syrup. Simply add a 0.7-liter bottle of white wine or vodka and let it sit for a few days, shaking occasionally. Your linden blossom liqueur is ready!