Elderberry Syrup Recipe
by Editorial Staff
Summary
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | World |
| Servings (Default: 6) |
Ingredients
- 30 pc Elderberry flowers
- 2 kg Sugar
- 2 Lemons
- 2 l Water
- 50 g Citric acid
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Remove from heat, add elderflower flowers and lemons, washed and cut into wedges.
- 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.
- 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.
- Pour the hot syrup into sterilized bottles, seal and let cool.
- 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.
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