Elderflower syrupPrint Recipe
- Makes 3 litres
- 400 g elderflowers
- 2 l boiling water
- 2 slices of unsprayed lemon
- 2 kg caster sugar
- 10 g citric acid
- Pinch of salt
Place the elderflowers in a large bowl and add the boiling water, followed by the lemon slices and salt.
Cover with a cloth and leave to macerate for 3 days.
When the maceration process is finished, strain through a fine-mesh sieve.
Add the sugar and boil for 5 minutes.
Remove from the heat and add the citric acid.
Pour the syrup into pre-washed bottles. Seal immediately and allow to cool.
Keep the syrup in a cool, dark place until ready to use.
Refrigerate once opened.
This syrup is deliciously refreshing with still or sparkling water, or in champagne. I also use it in my fruit salads or to flavour my sorbets.