Elderflower Syrup

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



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Rinse flower umbels and give them a good shake to remove any insects or debris.
  3. 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.
  4. Step 4

    Add lemon juice and zest to flowers.
  5. Step 5

    In a separate pot, bring water and sugar to a boil, stirring to dissolve sugar.
  6. Step 6

    Once sugar has completely dissolved, pour hot syrup over elderflowers and lemon. Stir well.
  7. 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.
  8. Step 8

    Strain elderflower syrup through a sieve or colander lined with cheesecloth or butter muslin.
  9. Step 9

    Transfer syrup to clean canning jars or bottles.