Elderflower syrup
Taste of spring
Equipment
- 1 wide bowl or pan well over 3 liters
- 6 preserving or jam jars 500 ml or 3 of one liter
- 1 fine sieve
Ingredients
- 500 g elderflower blossom the green leaves removed
- 2400 g sugar
- 2 lemons
- 3 l water
Instructions
- Wash the umbels carefully and then put them in a large pan or bowl and pour 3 liters of water over them. Optionally, you can put a weight on the elderflowers to keep them submerged. Leave this covered with a plate, lid or cloth for 1 day at room temperature.500 g elderflower blossom, 3 l water
- Now strain the liquid through a sieve and, if you want it very nicely clear, through a clean cloth, then measure out the amount of water. Make up to 3 liters.
- Meanwhile, sterilize your bottles and jars by filling them with boiling water.
- Add sugar and lemon juice to the elderflower water. If you used more or less elderflower and water than the exact recipe, use the following rule of thumb: about 800 grams to 1 kg of sugar and the juice of half a lemon per liter of liquid. Want a less sweet but still a nice viscous syrup? Then use gelling sugar.2400 g sugar, 2 lemons
- Bring the water with sugar and lemon to a boil. Let boil for 3 minutes and then turn off the heat. Pour the hot elderflower syrup into the clean bottles or jars sterilized with boiling water and seal immediately with a lid. Let cool and store the syrup in a cool dark place.
Tried this recipe?Let us know how it was!