End of May into the beginning of June, elderberries are flowering in Central Europe and this is the right time to be outside harvesting elderflowers to make syrup. This refreshing and delicious syrup is a great way to capture the essence of summer in a bottle!

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Yields about 1400 ml syrup.

elderflower umbels – 15
citric acid (from pharmacy or food supplier) – 25 g
sugar – 700g water – 1 l
organic lemon, cut into slices – 1

Collect elderflower umbels (the more you use, the more intense the flavor will be). Make sure to use blossoms that are newly opened and not browning. These will have the best flavor. Gather elderflowers on a warm, dry day (never when wet).

1. Place umbels upside-down on a paper towel for around 10 min to let any bugs leave. Do not wash flowers, as they will lose a lot of flavor.

2. Trim the thick stems away from the elderflower umbels and discard. Try to remove as much of the stems as you can. Place the florets in a large bowl together with lemon slices.

3. Bring water to a boil in a large pot.

4. Add sugar, citric acid, and stir until everything dissolves. Simmer it for a couple of minutes.

5. Remove syrup from heat and pour over the elderflowers and lemon slices. Gently press with the spoon.

6. Cover the bowl and leave for 2 days in the refrigerator to infuse. Stir the syrup once per day.

7. In two days, stir and strain the elderflower syrup through a sieve lined with muslin into a pot.

8. Bring the infused syrup to a boil and simmer for about 5 min.

9. Use a funnel to pour the hot syrup into sterilized bottles or jars. Seal them with swing-top lids, sterilized screw-tops or corks.

This syrup will usually keep for 1 year as is, stored in a dark, cool place (cellar/fridge). Once opened, store the bottle in the fridge.

Traditionally the elderflower syrup is served with still or sparkling water, or prosecco. You can also invent your own way of using it. Just get creative 🙂 Enjoy!