Elderflower Syrup

Freshly picked elderflowers, with their unmistakable aroma and delicacy, are a treasure of summer, and making elderflower syrup is a tradition worth preserving. The process begins with gathering the elderflowers, which must be perfectly healthy and unblemished. Once picked, they are placed in a clean vessel, allowing them to breathe in a cool place, preferably on a balcony, where they can be shielded from direct sunlight. It is important to turn the flowers occasionally to ensure they do not harbor insects or impurities.

The next day, before continuing, the flowers are washed with a jet of cold water, removing any traces of insects. After cleaning, the clusters of flowers are carefully cut using sharp scissors to obtain just the blossoms. These delicate flowers are placed in a pot along with sliced lemons. It is important that the lemons are placed on top of the flowers to allow the flavors to mix and reveal themselves. A heavier plate is placed over this mixture, along with another vessel, to press the lemons down and keep them submerged in water. Once you have covered the pot with a lid, it is time to put it in the refrigerator, where it will sit for five days.

Every day, at the same time, gently stir the mixture, ensuring that the flowers and lemons release their flavors. After the five days have passed, it is time to strain the mixture through a sieve lined with cheesecloth. It is essential to squeeze the flowers and lemons well to obtain all the liquid. The resulting liquid is measured carefully, and for every liter of liquid obtained, one kilogram of sugar is added, along with citric acid, which helps preserve the syrup.

After adding the sugar and citric acid, place the mixture on low heat. Allow it to boil, stirring occasionally, until the liquid begins to boil and reduces by about one centimeter. Meanwhile, prepare the bottles in which you will store the syrup. It is recommended to use glass bottles, and to avoid breaking them, place them on a stainless steel rack.

When the syrup is ready, carefully pour it into the prepared bottles. Ensure that the mouth of the bottle is clean, coated with a little egg white, then cover it with cellophane and tie it securely. Thus, the elderflower syrup can be preserved to be enjoyed on warm summer days or used as an ingredient in various cocktails and desserts. This recipe is not just about creating a delicious syrup but also about preserving a part of summer's essence in every bottle.