This elderflower syrup is wildly easy to make and seriously versatile. Just soak, simmer, and you'll have some floral goodness for drinks, desserts, and more!
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In This Post:
You know those moments when a scent stops you in your tracks and you're just like, Whoa. Elderflower season = exactly that. It’s sweet. It’s floral. A little like honey. And it floats on the breeze like something out of a fairytale.
Today, we’re going to bottle that heady scent. We’re making elderflower syrup—and it’s amazingly, ridiculously, actually easy.
Here’s the deal:
- Quick prep: 10 minutes.
- Long soak: 24 hours to let those blooms shine.
- Quick simmer: 10 minutes. Badabum!—all done.
You've just made some bloomy, syrupy gold. Ready to jazz up drinks, desserts, breakfast… whatever your sweet tooth (and flower-loving heart) desires.
What Can You Do With Elderflower Syrup?
So glad you asked.
- Sparkling elderflower lemonade: Must. Have. This. Bubbly water + a splash of elderflower syrup = instant fancy.
- The Hugo: Prosecco, elderflower syrup, mint, lime. You just won summer. Beyond the Hugo: add it to any other cocktails or mocktails you like.
- Iced tea, but better: A floral upgrade you didn’t know you needed.
- Drizzle it over pancakes: Or waffles. Skip the maple syrup for once and give this a go.
- Cake brush: Brush it on sponge cake for subtle floral flavor and extra moisture.
Wait ... Elderflower SYRUP or CORDIAL?
I had the same question! In German (my first language), we just say Sirup—no fuss. So I’m going with “elderflower syrup.”
But both terms work. Syrup, cordial—either way, it’s that sweet, floral concentrate made by infusing elderflowers and often lemon in a sugary base. Just add water (or bubbles, or tea, or Prosecco… you get the idea) to dilute it before drinking.
What You’ll Need
Keepin’ it simple:
- Elderflower blossoms – Fresh, fragrant, picked with love.
- Sugar – White sugar works great. Or swap for agave or birch sugar if you prefer.
- Citric acid – Balances the sweetness, adds shelf life.
- Organic lemon – Zesty brightness to cut through the sweet.
- Water – Our liquid base.
Want the full elderflower scoop? Like when to pick them, how to forage safely, all their amazing uses, and even a little tea recipe? I've got you covered right here!
Tiny Pro Tip
Trim those stems! The thick green ones can get a little bitter. No need to pluck every tiny bloom, though—just snip off the tougher parts. You want that soft, floral flavor to shine.
Shelf Life & Storage
Good news: this liquid bloom-in-a-bottle keeps really well. Here’s the lowdown:
- Fridge:
Didn’t sterilize your bottles? No worries. Just stash your syrup in the fridge—it’ll be happy there for 3 to 4 months. - Freezer:
Want to stretch the magic up to a year? Pour it into freezer-safe containers. Perfect for surprise summer vibes mid-winter. - Pantry:
If you did go the extra mile with sterilizing (you overachiever, you!), your syrup is shelf-stable for up to a year in a cool, dark, dry spot.
🍽 Recipe
Elderflower Syrup
Equipment
Ingredients
- About 10 elderflower heads
- 1 liter water
- 1 organic lemon washed and sliced
- 2 packets citric acid 5 g each, about 1–2 teaspoons
- 500 g to 1 kg white sugar* (2½–5 cups), depending on your preferred sweetness. I usually use 500 g.
Instructions
- Gently clean the blossoms: remove insects or debris, but don’t wash them. Pluck the individual flowers with tiny stems, and discard the larger stems.💡Pick elderflowers on a dry, sunny day when they’re fully open but not browning—this gives the best aroma. Read more in my elderflower tea post.
- In a large container, combine the flowers, water, citric acid, and lemon slices.
- Cover and let sit in a dark place for about 24 hours to infuse.
- Strain the liquid through a fine sieve, pressing gently on the flowers and lemons to extract every last drop. Discard the solids
- Pour the liquid into a pot, add the sugar, and bring to a boil. Let it boil for about 10 minutes.
- While hot, pour the syrup into (sterilized) bottles and seal immediately. A funnel makes this part easier.💡 How to Sterilize: Boil bottles, lids, funnel, and (if possible) the strainer in water for 10 minutes, or heat in the oven at 250°F (120°C).
- Enjoy your elderflower mixed with sparkling water, in cocktails (hello, Hugo!) or mocktails, over pancakes or brushed on cakes.It'll keep unsterilized in the fridge for up to 4 months, sterilized for 1 year in the pantry, and you can also freeze it for up to a year.
Notes
I’m always curious. How did it go? Tried this elderflower syrup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of syrupy delights,
Ramona
♥
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