Elderflower Syrup
Elderflower syrup offers a fragrant, sweet addition suitable for beverages, fruit, yogurt, and desserts, and can be refrigerated for up to one month.
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Instructions
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In a pot, bring water and sugar to a boil, stirring until the sugar completely dissolves.
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Rinse elderflower umbels, shake them clean, and remove florets from their stems, placing them into a large, nonreactive bowl.
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Add lemon juice and zest to the florets.
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Pour the hot sugar syrup over the elderflowers and lemon, then stir thoroughly.
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Cover the bowl and let the mixture infuse at room temperature for three to five days.
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Strain the syrup through a cheesecloth-lined sieve.
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Transfer the prepared syrup into clean canning jars or bottles.