Elderberry Syrup Recipe

Summary

Ingredients

• 30 pc Elderberry flowers
• 2 kg Sugar
• 2 Lemons
• 2 l Water
• 50 g Citric acid

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Instructions

1. Shake the elderberry blossoms to remove any foreign matter and insects. Remove large twigs and large stems, then rinse in a bowl of water. Gently shake off the water and spread them evenly on a towel or kitchen paper.
2. Pour water into a saucepan and bring it to a boil, add sugar and cook for a few minutes, stirring occasionally, until the sugar is completely dissolved.
3. Remove from heat, add elderflower flowers and lemons, washed and cut into wedges.
4. Cover and leave to infuse for 2 days in a cool place. The need for cold is due to the fact that at room temperature, the mass can ferment.
5. After 2 days, filter the liquid through cheesecloth or a fine strainer, add citric acid, put on fire and bring to a boil. Cook for 2 minutes, stirring occasionally.
6. Pour the hot syrup into sterilized bottles, seal and let cool.
7. When the bottles are cool, store in a cool and dark place. From the moment the bottle is opened, the syrup must be stored in the refrigerator.