Lemon Elderflower Syrup Recipe
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5
12 reviews
Excellent
Lemon Elderflower Syrup Recipe
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Lemon Elderflower Syrup is a fragrant homemade cordial combining fresh elderflower heads with lemon slices and juice, dissolved sugar, and citric acid. After careful cleaning of the flowers to remove impurities, the mixture is left to infuse in cold water, creating a syrup with bright citrus notes and floral aroma. This syrup can be diluted for drinks or added to desserts and keeps well when stored in sterilized bottles, making it ideal for preserving seasonal elderflowers for months.
Description
This Lemon Elderflower Syrup Recipe uses 20 large elderflower heads cleaned thoroughly with vinegar to remove insects and impurities. Lemon slices and fresh lemon juice add citrus brightness to the infusion. Fine crystal sugar dissolves in cold water alongside the edible flowers and citric acid, which aids preservation. The mixture is stirred until all sugar dissolves and then left to steep, yielding a fragrant syrup balanced between floral elderflower notes and fresh lemon tang. This syrup is often diluted for use in refreshing beverages or desserts. The recipe produces a large batch suitable for bottling and storing up to 10 months in a cool, dry place when kept in sterilized containers. Using organic lemons without pesticide residue is advised since the peel is included.
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Ingredients
To clean the Elderflower
- 20 Large elderflower heads with opened flowers
- 1 Tablespoon vinegar any Vinegar
To prepare the Syrup
- 6 lemon *see Notes
- 12½ Cups water cold
- 8.8 Pounds sugar *see Notes
- ½ Cup Citric Acid Powder
Instructions
Prepare Elderflower and Lemon:
- Place fresh flowers into fresh cold water and add a dash of vinegar to the flowers. The vinegar will get rid of impurities and insects. If there are lice, repeat the process, until you are left with clean, insect-free elderflower.
- Break and discard the main green stem part but keep the flower branches that hold the flowers.
- Rinse lemons well. Three lemons need to be cut in half and juiced. Discard the empty lemon halves and keep the lemon juice at the side. For the remaining three lemons, cut off and discard the ends and cut your fresh lemons into eights.
Prepare Syrup:
- Keep your large bucket ready. Make sure it was scrubbed with soapy water and rinsed.
- Pour the water into your bucket and place in the clean flowers.
- Add the lemon eights and lemon juice to the bucket.
- Pour in all the sugar together with the citric acid.
- Stir everything well with a long handled cooking spoon, until all the sugar is dissolved. This can take a few minutes.
- Close bucket with the lid well.
Leave Syrup to Infuse:
- Leave to sit in a cool place, away from heat, direct sunlight and humidity. The elderflower mixture needs to get infused and that takes 2 days or 48 hours in total.
- After 24 hours, or 1 day, open the bucket and stir well again with a clean long handled spoon.
- Close again with the lid and leave to infuse for the rest of the time, which is another full day or 24 hours. On the second day you get to strain the syrup.
Strain Elderflower Syrup:
- Keep clean soap - washed bottles ready with bottle caps. Place a bottle into your kitchen sink and keep a large funnel with a large fine sieve over that.
- With a soup ladle, pour the infused elderflower syrup into the sieve so that it filters the flower and lemon pieces. The syrup will run down through the sieve and the funnel, into the bottle. Press the flower and lemon pieces so that all the syrup comes oozing out.
- Fill up every bottle to the top and close well with a bottle cap. Take the syrup filled bottle through running water to wash off the sticky syrup.
- Repeat the process with the remaining syrup and fill up all your bottles. Discard the flower and lemon remains.
Storing and Using Elderflower Syrup:
- Store in a cool and dry place, away from direct sunlight. You can use it straight away too. It's good for a year if well stored (and if you worked in a clean kitchen with clean bottles).
- To use, pour some as per preference into a drinking glass and top it off with cold water, and if you like, ice cubes.
Equipments used:
Notes
- Use only fresh elderflower heads with fully opened blossoms, adjusting quantity if smaller than hand-sized.
- Prefer fine crystal sugar for quick dissolution; powdered confectioners sugar is an alternative for easier blending.
- Use organic, untreated lemons to avoid pesticides since the peel is included.
- Clean elderflowers carefully with cold water and vinegar to remove insects and impurities, repeating as needed.
- Store syrup in sterilized bottles and keep in a cool, dry place; syrup can last up to 10 months.
- Stir syrup mixture more frequently if sugar isn't dissolving, although a thorough stir after 24 hours is sufficient.
- This batch yields about 10 bottles of 16oz (500ml) each, ideal for gifting or long-term use.
Nutrition Information
Show Details
Calories
1591kcal
(80%)
Carbohydrates
404g
(135%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
20mg
(1%)
Potassium
97mg
(2%)
Fiber
2g
(8%)
Sugar
400g
(800%)
Vitamin A
14IU
(0%)
Vitamin C
34mg
(38%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1016 oz/500 ml bottles
Amount Per Serving
Calories 1591 kcal
% Daily Value*
| Calories | 1591kcal | 80% |
| Carbohydrates | 404g | 135% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 20mg | 1% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 400g | 800% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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