Linden Blossom Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 handfuls blossoms, open, fully ripe linden blossoms
- 3 liters water
- 1 kg sugar
- 100 g citric acid
Print Recipe
Pin Recipe Instructions
- Shake out the freshly collected linden blossoms and free them from small animals. If you want, you can wash it off briefly, but nectar is lost in the process. The wings are plucked off and then the flowers are placed in a container. For me it is a 10 liter bucket and the 3-4 liters of water are added. I cover the whole thing with a large lid and then let the approach stand in a cool place for 2-3 days. Now the flowers are strained through a sieve, which is lined with cheesecloth, and placed in a larger pot.
- Then you add the sugar and heat the brew until just before boiling. The still hot brew is now placed in twist-off bottles, which are also rinsed out hot and sealed with the lid.
- When the contents have cooled down, the finished linden blossom syrup is stored in a cool place (cellar).
- The syrup can be offered to children during the cold season, but not only to children. It is a substitute for infusions / teas, if you do not like to drink linden blossom tea. But you can also pour it into any other tea.
- If you want, you can also make a liqueur out of the syrup. All you need to do is add a 0.7 l bottle of whites or vodka and let it stand for a few more days, shaking it every now and then.
- The linden blossom liqueur is ready!
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