Elderflower Syrup
User Reviews
5
Elderflower Syrup
Description
This Elderflower Syrup recipe begins by snipping elderflower heads from stalks, removing as many stems as possible due to their toxicity. Lemon zest and juice, plus optionally citric acid, are added to the flowers in a large container. Separately, sugar and water are boiled to dissolve and then cooled to room temperature before pouring over the elderflower mixture to steep for two to three days.
After steeping, the syrup is strained through a fine mesh sieve lined with cheesecloth or a paper towel to remove flowers and any debris. The resulting syrup is sealed in a clean jar and stored in the refrigerator.
The syrup can be served by mixing 1 to 3 tablespoons into a pint glass of water or seltzer, or by adding it to sparkling wine, vodka, or gin for a lightly floral cocktail. The syrup captures elderflowers’ delicate fragrance and citrus from the lemons, making it a unique natural sweetener.
This recipe yields about one quart of syrup.
Ingredients
- 1 quart water
- 4 cups sugar
- lemon juice of 2
- lemon zest of 2 lemons
- 1 teaspoon citric acid (optional)
- 25 elderflower heads about 2 cups flowers, stems removed
Instructions
- Snip off the flowers from the stalks into a large bowl or jar that will hold everything. Try to remove as much of the stems as you can; they are toxic. A few stray bits of stems will not hurt you, but you want to minimize it.
- Zest the lemons and add it to the bowl, then the citric acid and lemon juice.
- Bring the sugar and water to a boil, stirring occasionally to dissolve. Let the syrup cool enough so that you can stick your finger in it without getting burned; you can leave it to cool to room temperature, too. Pour the syrup over the flowers, lemons et al and stir to combine. Cover the bowl or jar and leave it for 2 or 3 days.
- When you are ready, strain it through a fine-meshed sieve lined with cheesecloth or a paper towel into a clean Mason jar. Seal the jar and store in the fridge.
- To serve, pour 1 to 3 tablespoons of the syrup into a pint glass and add water or seltzer. Or you can add a tablespoon to a glass of sparkling wine, or to a couple shots of vodka or gin.
Notes
- Remove as many elderflower stems as possible, as they are toxic.
- This recipe produces about 1 quart of syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 50g | 17% |
| Fat | 0.2g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 50g | 100% |
| Calcium | 2mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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