Elderflower syrup – in late spring, the sweet scent of elderflowers fills the air. That’s how you know it’s harvest time once again!
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Course Beverages
Cuisine gluten free, Italian, vegan, vegetarian
Servings 160glasses
Calories 172.6kcal
Ingredients
100elderflowerslarge and open
7lwater
7kgsugar
120gcitric acid
10lemonsuntreated, juice and peel
Instructions
Bring the water to a boil in a large pot. Add the sugar, citric acid and the grated lemon peel (make sure that only the yellow peel is grated and none of the underlying white, bitter skin) to the water. Allow to boil for a few minutes and then let it cool down.
Pour the lemon juice into the sugar water. Add the elderflowers. Cover with cling film and let the mixture rest for five days in a cool, dark place (such as a cellar). Stir occasionally.
Strain elderberry syrup through a fine cloth into a saucepan and then fill into clean, sterilised bottles.
Only cover the bottles with a screw cap but do not screw them shut. The syrup may occasionally ferment and the bottles may crack. Store the bottles in a fresh and cool place – elderberry syrup keeps well for six months. Serve the syrup with carbonated mineral water – at a ratio of 1 to 5 – a few slices of lemon and the juice of a fresh lemon.
Notes
The ingredients will provide you with 8 litres of syrup if you dilute one part syrup with five parts water.