Elderflower syrup with raspberry ice cubes and sparkling wine

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

2. 2

   Put lemon slices, lemon acid and flowers in a large bowl and pour the sugar syrup over them. Leave the syrup to cool, then cover and leave in a cool, dark place for 3-4 days

3. 3

   Strain the syrup through a cloth and fill into bottles. Seal bottles well and put them in a cool place. The syrup will keep for about 6 months in the refrigerator. Fill the syrup with sparkling wine (approx. 1 part syrup and approx. 4 parts sparkling wine or mineral water for 1 250 ml). Cool to taste with raspberry ice cubes

4. 4

   waiting time approx. 3 days