Elderflower Syrup
Make fragrant elderflower syrup at home with just a few ingredients—perfect for drinks, desserts, or gifting. So easy, so delicious!
Servings: 1 liter (4 cups)
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
*You can also use raw cane sugar. The syrup will turn out a bit darker, but it works just as well.