Home-made elderflower syrup
Elderflower syrup is a classic I remember from a childhood. It is basic ingredient for refreshing summer lemonades or cocktails. Preparation is very easy and if you have the opportunity to pick fresh elderflowers in a clean environment, you should definitely try this recipe. The best time to harvest elderflowers is on a dry, warm day. Don’t pick them shortly after raining or in the morning and avoid flowers with bugs or flies. Blooms have to be open with lots of pollen.
I adjusted the amount of sugar in the recipe. Initially it should be 2 kg of sugar to 2 l of water, but also with 1.5 kg of sugar it is still sufficiently sweet and well preserved. Sometimes I make the syrup with cane sugar, which gives it syrup a little bit different flavor.
Elderflowers bloom from May to the end of June. In June, you will find them in a mountainous areas, where it is cooler. Dry remaining elderflowers, and prepare the tea, which helps to heal cold and stomach pains.
If you miss the bloom of elderflowers, prepare the syrup from the elderberries. Raw berries are mildly poisonous, but they are edible and harmless after cooking. You can prepare jelly or jam from elderberries.
Ingredients (2 l syrup)
Preparation: 10 minutes + 24 hours resting + 30 minutes (cooking)
- 25 big fresh elderflower blossoms (fully opened)
- 2 l water
- 1.5 kg sugar
- fresh juice from 1/2 lemon
Put fresh flowers into a pot and pour over the cold water. Let it sit for 24 hours.
After 24 hours, strain the water through a cheese cloth to strain any minor dirt. Heat the water with the sugar and stir until the sugar dissolves.
Collect the foam on the surface during cooking. Add the lemon juice at the end of cooking. Pour the hot syrup into clean, sterilized bottles. Put the filled bottles in a towel until the next day to slowly cool down.
Your syrup is ready!