John Myers
If you want to make elderflower syrup yourself, you can easily do this without sugar. Because the delicious and refreshing syrup for the summer, which is particularly good with sparkling water, contains calories.
Make elderflower syrup without sugar
Since the jam sugar normally used in syrup is unhealthy, this recipe will help you enjoy your syrup without a guilty conscience.
- First of all, of course, you need the most important thing: the elderflower umbels. The umbels can be found in natural places from around mid-May to the end of June – depending on the weather. However, you should process the fresh cones directly into syrup.
- There are several options for replacing the sugar. A simple solution is a mixture of 500 grams of finely ground erythritol and a teaspoon of liquid stevia. This mixture is well suited for replacing the unhealthy jam sugar.
- You will also need two organic lemons, which you wash off with hot water. Squeeze one and slice the other.
- Then boil the lemon juice in a saucepan together with a liter of water, 2 teaspoons of citric acid, and the sugar substitute mixture.
- Next, place the elderflower umbels and the lemon slices in a relatively large glass container that can be closed. After the boiled sugar mixture has cooled, pour it into the jar and seal it. The glass is then placed in a dark and cool place, where it remains for two to three days. You should stir once or twice a day.
- At the end of the day, strain the syrup through a cloth. Boil it again and add 2 teaspoons of pectin. This is dissolved in the syrup with a whisk. You can then fill the syrup into sterilized bottles and turn them upside down and let them cool down. Please store the bottles in a cool and dark place. This way they should keep for about 1 year.
