Elderflower syrup

Directions

1. We use a pair of scissors to cut the flowers from the young lilac shoots (which may also have unopened buds) from the thick stems. ≈ 8 min
2. This has the advantage of reducing the volume of the flowers and making them easier to soak and compress. Furthermore, there may be aphids or small insects on the thick stems, or the leaves may have been damaged. ⏱ ≈ 10 min
3. Depending on the desired concentration (20, 30, or 40 flowers per liter of base water), half of the required base solution is prepared, and the cut flowers are infused. ≈ 3 min
4. The floating flowers are then crushed with a sieve, and everything is left at room temperature. ≈ 3 min
5. If desired, lemon slices (unprocessed) or cloves (fresh or pre-infused) can be added to create a flavored drink. ≈ 3 min
6. After a day, the flowers are stirred and crushed again. ≈ 3 min
7. After 2 days, the flower heads are harvested and placed in another container. ≈ 3 min
8. Then, we cover them with cold water, gently pressing or mashing them, and remove the excess water with a spoon. ≈ 3 min
9. The resulting water is then filtered through a sieve in a third container. ≈ 3 min
10. This process is repeated at least three times, until a sample of the rinse water, diluted in the same ratio as syrup, no longer has any noticeable flavor. (Of course, this sample will generally be less sweet). ≈ 3 min
11. In summary, we use as much water as is needed to prepare the second half of the basic solution. ≈ 3 min
12. Next, the basic solution is reconstituted using the washing water (1 litre of washing water + 1 kg of caramel + 40 g of citric acid…), and this solution is added to the remaining syrup. ≈ 3 min
13. Ultimately, we should obtain a syrup with a concentration that matches the desired level (20, 30, or 40 flowers per liter of base water). ≈ 3 min
14. After this rinsing to remove any remaining flavors and caramelization, the heads can be re-soaked in water. ⏱ ≈ 10 min
15. The collected liquid can then be consumed directly, without the need for dilution. ≈ 3 min
16. However, with each rinsing and especially during the pressing process, the liquid collected has a “greasier” taste, meaning it more closely resembles the stems than the scent of the flowers. ≈ 3 min
17. The finished syrup can be easily cooled and bottled without being heated, and it will last longer in the cellar, without undergoing fermentation. ⏱ ≈ 20 min
18. Over time, flower powder settles on the surface of the liquid, causing it to become discolored, or it is covered by a thin layer of mold. ≈ 3 min
19. However, this layer of mold can be removed with a spoon, and the syrup, thanks to the small amount of mold, usually remains palatable. ≈ 3 min
20. To remove any flower powder, the syrup can be filtered before bottling using a clean sponge (or a “baking sponge”). ≈ 3 min
21. The sponge needs to be repeatedly squeezed with water until the washing water is clear, odorless, and tasteless (after each wash, some detergent residue remains in the fabric). ≈ 3 min
22. However, the filtration process can be lengthy, as the sponge can easily become clogged. ≈ 3 min
23. Therefore, finer coffee filters are not suitable as an alternative. ≈ 3 min
24. The sponge absorbs the color of the syrup. ≈ 3 min
25. Citric acid has the effect of acidifying the syrup, which prevents fermentation and the growth of mold. ≈ 3 min
26. At the same time, it causes a “reversal” of the caramel, meaning that the added sucrose (the type of sugar found in table sugar and cane sugar) separates into equal amounts of glucose (“table sugar”) and fructose (“fruit sugar”), the same sugars also found in honey or artificial sweeteners. ≈ 3 min
27. The resulting “inverted sugar” solution has a higher sweetness level, a milder taste, and a fruitier flavor compared to a solution of pure sugar (sucrose). ≈ 3 min
28. The finished syrup should be stored in a cool, dark place, with the bottles upright. ≈ 3 min
29. After opening, a bottle can be stored at room temperature without fermentation, but it is best to consume it within the following 4 weeks. ≈ 3 min
30. Further fermentation primarily occurs when the flowers have been infused in pure water without any added sugar, and then a syrup is made from this infusion, or when the sugar concentration is incorrect. ≈ 3 min
31. In such cases, glass bottles can easily break in the cellar, and it would be best not to store them on a shelf, but rather on the floor or on a plate. ≈ 3 min
32. Therefore, it is advisable to check after approximately 14 days of storage to ensure that the bottles are still under pressure. ≈ 3 min
33. In one case (though rare), the lid is left slightly loose to allow any escaping fermentation gas to escape, or the syrup is boiled and bottled while still hot. ⏱ ≈ 10 min
34. The best (and fastest) results are achieved by finely mixing the herbs or leaves with the base solution using a blender, then allowing the green mixture to rest for at least 24 hours, and stirring occasionally. ⏱ 24 hr
35. Subsequently, it undergoes a two-stage filtration process: first, through a coarse sieve, and then through a fine sieve. ≈ 3 min
36. These homemade fruit syrups are very easy to prepare and make a practical gift to give or take along. ≈ 3 min
37. The filtered plant residues are then mixed with water, filtered again, and the resulting filtrate is consumed as is. ≈ 3 min
38. If elderflower blossoms are added to the blender, the volume of the blossoms is significantly reduced, and the final drink has a slightly “herbal” taste. ⏱ ≈ 10 min