Orange and Elderflower Syrup

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

8 juice orange (s)
2 lime (s)
500 g suar
6 elder flowers

Instructions

Halve the oranges and limes and use a juicer to extract the juice. Wash the elderflower and drain on kitchen paper.
Measure out 500 ml of juice. If it is not enough, top up with water.
Put the juice with the elderflower in a saucepan and cook for about 10 minutes. Allow to cool slightly. Then strain the juice through a sieve with cheesecloth into a second saucepan. Wring it out well. Mix this well with 500 g sugar and simmer on medium heat for about 6 to 8 minutes.
Rinse a clean bottle with hot water and pour the syrup through a funnel.
The syrup can be kept in the refrigerator for about 1 week. This recipe makes about 1 liter.
If you want to do more, you can keep the syrup in the canning machine at 80 degrees for about 30 minutes after filling. Then it should hold up well for about 6 months.

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.