Make Your Own Elderflower Syrup

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!

Elderflower Syrup

  • Servings: 1 litres
  • Difficulty: easy
  • Print


  • Roughly 20 elderflower heads (you can use more to intensify the flavor).
  • 500 grams organic cane sugar
  • 2 tbsp lemon juice
  • 1 liter water


  1. Make sure to remove any insects or debris from the elderflower blossoms. Do not rinse them though, as they will lose flavor.
  2. 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.
  3. Put the blossoms in a big pan and pour over one liter of cold water. Leave overnight.
  4. 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.
  5. Start to boil the water. While stirring, add the cane sugar and lemon juice.
  6. Leave the mixture for 20 minutes while occasionally stirring. The syrup will change in color from yellow to a deep gold color.
  7. 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.


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