Elderflower syrup

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Shake out elderflower umbels and wash briefly in standing water. Put the flowers on kitchen paper and let them drip off. Boil up sugar and 3 litres of water. Wash lemon, grate dry and cut into slices. Put the lemon slices, acid and flowers in a large bowl and pour the sugar syrup over them.

2. 2

   Leave the syrup to cool, then cover and leave in a cool, dark place for 3-4 days. Strain the syrup through a cloth and pour into bottles. Close bottles well and put them in a cool place. The syrup keeps for about 6 months in the refrigerator. Fill the syrup with water (approx. 1 part syrup and approx. 4 parts water for 1 250 ml)

3. 3

   Tip: Bring syrup to the boil again before filling. Fill into glass bottles with screw cap and store in a cool dark room. The syrup will keep for approx. 6 months even if stored unchilled.