Orange and elderflower syrup

Ingredients for 1 servings:

• 8 juiced oranges
• 2 limes
• 500 g sugar
• 6 elderflowers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

ideal as a base for homemade lemonade, easy to prepare

Halve the oranges and limes and juice them using a juicer. Wash the elderflowers and drain them on kitchen paper. Measure out 500 ml of juice. If there isn’t enough, add water. Combine the juice with the elderflowers in a saucepan and boil for about 10 minutes. Let it cool slightly. Then strain the juice through a sieve lined with cheesecloth into a second saucepan. Squeeze out the juice well. Mix the juice with 500 g of sugar and simmer over medium heat for about 6 to 8 minutes. Rinse a clean bottle with hot water and pour in the syrup through a funnel. The syrup will keep in the refrigerator for about 1 week. This recipe makes about 1 liter. If you want to make more, you can store the syrup in a pressure cooker at 80 °C for about 30 minutes after bottling. It should then keep well for about 6 months.