Elderflower syrup recipe
Super versatile syrup that will be delicious over ice cream, in tea, with various baking recipes and so much more
Servings: 1 bottle
Ingredients
- 25 heads elderflower
- 1 lemon sliced
- 1 liter cold water
- 750 grams white granulated sugar
Instructions
- Once the flowers are picked, gently shake them to remove bugs or other things. Cut the flowers from the stems. You want as little stem as possible.
- Add to a large bowl, add the sliced lemon and pour the water over the flowers. Weigh down with a plate to make sure the flowers are submerged.
- Let it soak for 12-24 hours. The longer the soak the flowers, the darker the syrup will become.
- Using a fine mesh strainer remove the flowers and collect the liquid in another bowl. Using a clean tea towel repeat this with the towel to remove the last impurities.
- Add to a large pot with the sugar. Heat until the sugar has dissolved. Heat it a bit higher if you want to store in sterilized jars or bottles.
How to store
If bottled hot in sterilized containers and stored in a cool, dark place, it can last several months unopened. Once opened, refrigerate and use within 4–6 weeks.Freeze it in airtight containers or ice cube trays. Thaw as needed—freezing won’t harm the flavor.