Elderflower Syrup

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
2.8 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 2
  • 3 Organic lemons
  • 1 Organic Orange
  • 20 Elderflower cones (approx. 5 g each)
  • 1 kg Sugar
  • 7-10 Tbsp dishcloth

Directions

  1. 1

    Wash lemons and oranges hot, grate dry, peel into thin strips with a zest ripper. Halve the fruits and squeeze the juice. Shake out elderflower umbels and wash briefly in standing water. Let the flowers drip off on kitchen paper.

  2. 2

    Bring sugar and 1 litre of water to the boil. Add flowers, lemons and- orange 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 it into bottles. Close bottles well and put them in a cool place. To mix, fill the syrup with water in a ratio of 1 : 4 (1 part syrup and 4 parts water). The syrup will keep for about 6 months in the refrigerator.

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