Homemade elderflower syrup

Homemade elderflower syrup
  • 40 Piece elderberry flower
  • 2 Piece lemon big
  • 1 Kilogram (kg) sugar
  • 4 Litre (l) water

season: Spring

occasion: 4Holidays, 4Gift

origin: International



Preparing this syrup takes time and only 4 steps, however it worths because you will gain 5 bottles of syrup. And on top of it may be a perfect gift as well. Place the blossoms into a large stainless steel bowl, add enough water to fully cover it. Don’t shake the blossoms because the pollen is important to gain the intensive flavor of syrup. Cover the bowl and put a cool place for 2 days. Steeping the blossoms for less time will produce a weaker flavor. Do not store the syrup with the blossoms for more than 4 or 5 days, as the blossoms will begin to wilt and ferment.
Take a filter and remove the flower from the water. Then add the sugar and lemon slices and citric acid (if using) to the liquid and bring the syrup to a boil over medium high heat and cook until the sugar has dissolved. Once dissolved, boil the sugar for an additional five minutes.
Pour the hot syrup into the sterilized jars and carefully (using oven mitts or a dish towel) close the jars. Store the elderflower syrup in a cool dry place for up to one year if you using natural preservative. Once opened, store the jars in the refrigerator.
I suggest either mixing the elderflower syrup with sparkling water, or using it to make lemonade. Serve chilled with ice cubes and slices of lemon. Very refreshing in summer.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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