Elderflower syrup

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Boil sugar, citric acid and 1 ½ l water 3 days before. Let the mix simmer until the sugar is dissolved.

2. 2

   Shake out the elderflower umbels, wash them briefly in standing water and let them drip off on kitchen paper. Cut off the coarse stems, they taste bitter. Wash the lemons hot, rub them dry and cut them into slices.

3. 3

   Now pour the sugar syrup over the elderflowers and lemon slices. Let the mixture cool down first and then let it soak covered for 3 days.

4. 4

   Place a gauze or tea towel in a sieve and pour the syrup into a bowl. Then pour it into bottles. Keeps well sealed in the refrigerator for about 6 months. It tastes good: Fill 1 part syrup with 4 parts mineral water or sparkling wine.