Elderflower Syrup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 d 12 hrs 20 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

16 elderflower umbels
2 kg sugar
150 ml lemon juice (concentrate from the bottle)
2 liters water

Instructions

Place the elderflower umbels (which are best not harvested on the street) in the water for 36 hours. During this time, place a tea towel over the vessel. If it is very warm, only soak for one day, otherwise it will ferment faster.
Then pour the water through a sieve into a saucepan and bring to the boil with the sugar and lemon juice (if you don`t like it too sweet, you can also use the whole bottle with the lemon juice concentrate). Pour into boiled and sealable bottles or containers while still hot.
With this mixture you get about 2.5 to 3 liters of syrup.
All ingredients can be bought in the (cheap) supermarket and elderberry can be found anywhere between July and July where it is a bit green. The syrup will always keep until at least the next year.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.