Elderflower and lemon syrup
A homemade, fragrant syrup: elderflower and lemon, macerated for five days in a sugar syrup with citric acid, then filtered and bottled.
This elderflower syrup is macerated for five days with lemon in a sugar syrup. Be sure to pick true black elderflower, which has flat flower heads, as red-bracted elderflower is poisonous.
Ingredients and directions
- Prep time30 min
- Cook time10 min
- Resting120 hr
- Total120 hr 40 min
- DifficultyEasy
- Cooking methodmaceration
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $0.56
- $2.23
Directions
- Wash the lemons under running hot water with a brush, then cut them into slices about 5 mm thick. Arrange the elderflower heads and lemon slices in layers in a large container or stainless steel bucket. ≈ 8 min
- Combine the sugar, citric acid, and water in a saucepan and heat until the sugar is completely dissolved. Pour the hot syrup over the flowers and lemons. Let it sit for 5 days, stirring occasionally.
- Strain out the flowers and lemon, then pour the syrup into clean bottles. ≈ 3 min
- If you wish, you can add a preservative (sodium benzoate, 1 ml per kilo) to the finished syrup. If you pour it into plastic bottles without filling them completely, it can also be frozen. ≈ 3 min
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