In our family, we have a wonderful tradition: at the end of May or beginning of June, we gather elderflowers and use them to make a fragrant, refreshing elderflower syrup and various other treats. Luckily, our elderberry bushes grow right in the garden, far away from roads and exhaust fumes.
On warm sunny days, we like to enjoy the syrup mixed with water, ice cubes, a few mint leaves and a slice of lemon – a light, summery thirst quencher.
Elderflower syrup is also excellent for flavoring cakes – either in the batter or as a glaze, adding a delicate summer aroma. It's also a perfect addition to elderberry jelly, strawberry jam, or refreshing drinks, both alcoholic and non-alcoholic.
Elderberry is a little summer treasure with many health benefits and definitely worth a try!
Ingredients (for approx. 3 liters of syrup):
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40 elderflowers
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2 kg sugar
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3 liters of water
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5 lemons or limes
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5 tsp citric acid
Preparation:
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Collect 40 elderflowers on a sunny day.
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Gently shake the blossoms to remove insects. Remove thick stems and place the blossoms in a large container.
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Add lemon or lime slices.
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Pour over cooled, boiled water.
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Stir well, cover and let it steep for 24 hours in a cool, dark place.
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After 24 hours, strain the mixture through a fine sieve or cloth, squeeze out the blossoms and lemon residue well and discard.
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Add the sugar and citric acid to the liquid. Heat gently, stirring constantly, until the sugar is completely dissolved (about 5 minutes). Do not boil!
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Pour the hot syrup into sterilized bottles or jars, let it cool completely and leave it to stand for 24 hours.
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Store in a cool, dark place or in the refrigerator. Consume within 3 months.
Suitable for vegetarians and vegans.