Elderflower Syrup

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Wash the lemons hot, grate them dry, tear off the peel into thin strips with a zest ripper. Halve the fruit and squeeze the juice. Shake out elderflower umbels and wash briefly in standing water.

2. 2

   Let the flowers drip off on kitchen paper.

3. 3

   Bring sugar and 1 litre of water to the boil. Add flowers, lemon juice and peel. 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 fill into bottles.

4. 4

   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).