Elderflower Syrup
Make elderflower syrup to make beverages or to add to fruit, yogurt, and desserts as a wonderful topping. It can keep in the fridge for one month.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 20to 25 elderflower umbels
- 4lemons ( juiced and zested )
- 1quart/1 liter water
- 2 ¼pounds/1 kilogram sugar
Instructions
Step 1
Gather the ingredients.Step 2
Rinse flower umbels and give them a good shake to remove any insects or debris.Step 3
Remove small florets from stems using scissors or clean fingers, dropping them into a large bowl or nonreactive container. Compost or discard stems. The only edible parts of Sambucus are the flowers and berries—all other parts are toxic. A few stray stem bits in with the flowers in this recipe won't hurt you, but you want to get rid of most of them.Step 4
Add lemon juice and zest to flowers.Step 5
In a separate pot, bring water and sugar to a boil, stirring to dissolve sugar.Step 6
Once sugar has completely dissolved, pour hot syrup over elderflowers and lemon. Stir well.Step 7
Cover bowl or container and leave mixture at room temperature for three to five days. During this time, the flavor of the elderflowers will infuse the syrup.Step 8
Strain elderflower syrup through a sieve or colander lined with cheesecloth or butter muslin.Step 9
Transfer syrup to clean canning jars or bottles.