If you want to make the most of the elderberry flowers then why not make this delicious and very easy elderflower syrup recipe? It’s my favorite go-to recipe in late spring and early summer when the elder trees are in full bloom.
Your first step is to pick the flowers once the elderflower blossoms. You will need around 20-25 flower heads for 1 liter (4,25 cups). Make sure to choose elderberry bushes that are in a park or somewhere without a lot of traffic.
Once the flowers are picked shake them gently to remove any little bugs that are hiding in the flowers (and don’t worry you will remove them anyway once you strain the syrup).
Take a large bowl and cut most of the main stem away from the flower heads. You don’t need leaves or green stems, you want just the flowers.
Once you’ve cleaned them add the cold water to the flower heads and slice one lemon roughly in pieces or into lemon slices. Add to the bowl and make sure all flowers are submerged in the water.
You can weigh it down with a plate to make sure it stays underwater. Now you will need to let it soak for 12-24 hours in a cool place. No need to put it in the fridge unless it is soaring hot outside.
After 24 hours the syrup is about ready. Drain the flowers and of course, make sure you collect the liquid. For the first step I use a fine mesh strainer which will remove all the flowers and most of any bugs if they are still in the water.
Once you have removed those you take a clean tea towel and repeat the process using the towels. That will get rid of any impurities from the flowers.
Add the liquid to a large pot and add 750 grams (1.65 pounds) of sugar to 1 liter of water (4,25 cups). That sounds like an awful lot of sugar and it is, but again keep in mind that you’re making a syrup.
Now the last step is to heat the elderberry syrup until all the sugar is dissolved. You don’t need to cook it, you can just heat it until the sugar is gone and that’s when the syrup is ready.
If you want to store the elderflower syrup for longer make sure to sterilize the bottles properly and add the syrup when it is hot. It needs to be at 70˚C or 158˚F or above in order to sterilize properly. Seal the bottle and keep in a cool and dark place.
The fun part is that it’s a super versatile syrup. You can add a little bit to popsicles like this strawberry cheesecake popsicle, the Greek yogurt and mango popsicles or add it to a simple vanilla cake.
A bottle of elderflower syrup is easy to use on so many different things! From your favorite drink (try adding a bit to white wine!) to adding it to a sweet tea. There are so many culinary uses for elderflower syrup. For me it is the essence of spring!
If you sterilize the bottles properly before adding the syrup it can be stored for up to a year in a dark and cool place. Once opened refrigerate the bottle and use within 4-6 weeks. You can also easily freeze the syrup. Using ice cubes trays for this is ideal as you can simply use one as needed.
Elderflowers grow in large, flat-topped clusters of tiny, creamy-white blossoms. They have a sweet, floral fragrance. The most common edible species in North America is Sambucus canadensis. Avoid red-berried elder (Sambucus racemosa) and any lookalikes like hemlock, which are toxic. When in doubt, consult a local plant guide or expert.
Late spring to early summer is ideal—when the flowers are fully open but still fresh and white. Pick on a dry, sunny day for best aroma and nectar.
It’s best not to rinse them, as that can wash away the fragrant pollen. Instead, gently shake or tap the flower heads to remove insects or debris.
Yes—lemon or citric acid balances the sweetness, enhances the floral flavor, and acts as a preservative. Fresh lemon slices are often steeped with the flowers.
Common reasons:
Over-steeping the flowers
Including too many green stems
Using raw/brown sugar or dark honey
Caramelization from high heat
Oxidation from long exposure to air
Dark syrup is still safe to use but may have a stronger, more herbal taste.
Elderflower syrup is incredibly versatile:
Mix into sparkling water or lemonade
Add to cocktails (like gin, vodka, or Prosecco)
Drizzle over pancakes, yogurt, or desserts
Stir into fruit salads or glazes
Use in baking or frostings for a floral twist
