Recipe
Elderflower sirup (the way we make it)
The classic Austrian elderflower sirup, lightly perfumed, golden, and gentle enough to stand in for a finishing syrup on summer desserts.
Ingredients
- Note: use only confidently identified Sambucus nigra flowers. Do not use stems, leaves, or unripe berries.
- 20 largeelderflower umbels (Sambucus nigra), gently shaken, not washed
- 1 kgsugar
- 1 litrewater
- 2 organiclemons, sliced thin
- 30 gcitric acid
Method
01
1. Dissolve sugar and citric acid in the water. No need to boil. Warm tap water is enough.
02
2. Layer the elderflower umbels and lemon slices in a large jar or bowl.
03
3. Pour the sugar water over until the flowers are fully submerged. Weigh them down with a plate.
04
4. Cover with cloth and leave at room temperature for 24 hours, then refrigerate for another 24.
05
5. Strain through a sieve lined with muslin into clean bottles. Refrigerate. Use within six weeks.
Ingredients from our shop
The elderberry products that go into this recipe.
