Ingredients
liter
- 25 clusters of elderflower blossoms
- 1 liter of water
- 1 kilo of cane sugar
- 1 lemon
Equipment
- Bottles
- Cheesecloth or fine sieve
INSTRUCTIONS (how to make this recipe):
- Gently shake the elderflower blossoms so that any bugs fall out.
- Then cut the flowers off the screens and dispose of the large green parts, put it in a large pan or bowl.
- Add the water so that everything is just submerged when you press it.
- If necessary, put a plate on top so it stays well submerged, cover with a tea towel or lid and leave it like this for at least about 24 hours in a dark, cool place - longer is also possible (think 36 or 48 hours for an even more intense flavor). So that the elderflower can impart its flavor into the water.
- Then pour the liquid through a fine sieve or cheesecloth, squeeze out the flowers and save the liquid.
- Measure how much liquid you have. you need about 1 kilo of cane sugar per liter of liquid. But you can, of course, use less (or more) sugar to taste.
- Add the cane sugar to the liquid in a saucepan along with the juice of the lemon or citric acid* and bring to a boil. Boil until the sugar is dissolved.
- Sterilize bottles or jars and let the syrup cool to room temperature. Fill the containers and store the elderflower syrup in the refrigerator, it will keep for a few months. Enjoy!
Good to know:
*If you use citric acid, use about 40 grams per liter of liquid or to taste.
Nutrition information per portion
Calories: 35kcal | Carbohydrates: 11g | Proteins: 1g | Fats: 0.3g | Saturated fats: 0.04g
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