The elderflower season has officially begun! The sweet scented flowers can be used in various recipes. Today I’m sharing my recipe for Elderflower Syrup with you!
Remember I wrote a piece about if picking wildflowers is legal? I partly wrote it because I was curious myself – I love strolling through nature and picking flowers, plants and herbs that can be used for varying purposes. So when it turned uit to be legal, I was quite please, because I’d just discovered that we have quite some elderflower bushes near us. I picked some (leaving enough for the insects, of course!) and made a lovely elderflower syrup.
With this recipe for Elderflower Syrup, you can make your own lemonade, or mix it with Prosecco to make your own Hugo wine! I love drinking it with some sparkling water and a couple of ice cubes – so refreshing!
- Roughly 20 elderflower heads (you can use more to intensify the flavor).
- 500 grams organic cane sugar
- 2 tbsp lemon juice
- 1 liter water
- Make sure to remove any insects or debris from the elderflower blossoms. Do not rinse them though, as they will lose flavor.
- Trim the thick stems away from the elderflower heads and discard – try to remove as much as the stems as you can, because they leave a very bitter taste.
- Put the blossoms in a big pan and pour over one liter of cold water. Leave overnight.
- Drain the water through a colander and collect in a large container. To make sure all debris is filtered, drain it again by using a cheese cloth.
- Start to boil the water. While stirring, add the cane sugar and lemon juice.
- Leave the mixture for 20 minutes while occasionally stirring. The syrup will change in color from yellow to a deep gold color.
- Remove the pan from the heat and let the syrup cool down. When it’s cooled down enough, you can pour the syrup into bottles.