Elderflower syrup

Elderflower from the elderberry bush is now abundantly found in the verges and parks. Elderflower syrup is easy to make and delicious as lemonade, in yoghurt, or as a base for a summer cocktail. This bush blooms with its beautiful white flowers until the end of June, so don't wait too long to pick and get out there!

How to make elderflower syrup (for 1 litre):

1 lemon

500 grams of sugar

water

1 bag of flowers

Take a (plastic) bag with you and pick the elderflower clusters (that's the twig with flowers on it) preferably in the morning on a dry day. Shake the clusters a bit before putting them in the bag, so that insects fall out. Make sure to only pick clusters with fresh flowers and fully opened blossoms.

At home, remove the stems from the elderflowers and place the flowers in a pan or large clean jar with the slices of 1 lemon. Do not wash the flowers, as this preserves all the flavour. You need about 80 grams of flowers for this, but a bit more is fine, it’s not too strict! Pour a litre of lukewarm water over it, push the flowers down, and put the lid on. Let the pan or jar sit on your countertop overnight.

The next morning (or afternoon or evening), strain the water and put it in a pan along with the sugar. Heat it and let it simmer gently for 10 minutes, so that the sugar completely dissolves. Then pour it into a clean bottle, place it in the fridge, and your syrup is ready!

By: Marleen

Categories: Kitchen secrets