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
Print Recipe
Pin Recipe 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.
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