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.
- Serves: 24 persons
- 20to 25 elderflower umbels
- 4lemons ( juiced and zested )
- 1quart/1 liter water
- 2 ¼pounds/1 kilogram sugar
Step 1Gather the ingredients.
Step 2Rinse flower umbels and give them a good shake to remove any insects or debris.
Step 3Remove 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 4Add lemon juice and zest to flowers.
Step 5In a separate pot, bring water and sugar to a boil, stirring to dissolve sugar.
Step 6Once sugar has completely dissolved, pour hot syrup over elderflowers and lemon. Stir well.
Step 7Cover 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 8Strain elderflower syrup through a sieve or colander lined with cheesecloth or butter muslin.
Step 9Transfer syrup to clean canning jars or bottles.