Elderflower syrup

Name: Elderflower syrup - Dochia B.
Ingredients: 50 elderflowers; 1.5 l water; 1.5 kg sugar; 6; 7 lemons (juice + grated peel)

Syrup - Elderflower syrup by Dochia B. - Recipia

Elderflower syrup is best prepared when the flowers are fresh and readily available. The preparation is not complicated, but it requires a few days of cold maceration. After straining and bottling, the syrup can be used with sparkling water, lemon juice, and ice cubes as an alternative to commercial juices. Quick Info Total time: about 4-5 days, including maceration period Preparation time: the time for cleaning the flowers and preparing the syrup is not specified Cooking time: a few minutes, just enough to heat the water with the sugar; the mixture should not boil Servings: not specified; the final quantity depends on the volume obtained after maceration and straining Difficulty: easy Recipe type: homemade syrup for refreshing drinks Ingredients 50 elderflower heads 1.5 liters of water 1.5 kg of sugar 6-7 lemons, juiced and zested Preparation method 1. Check the elderflowers before use. Remove any insects or impurities that may be among the flowers. It is important to clean them carefully, as the flowers should not be washed under a strong jet of water. 2. Place the flowers in a basin of water and gently submerge them. Washing is done by soaking, not by holding them under the tap. Elderflowers are delicate, and a strong jet of water can dislodge them or affect their fragrance. 3. After cleaning, cut the flowers with scissors and remove the stems. Keep the prepared flowers for the next step. 4. Place the water and sugar in a pot. Stir and keep the pot over low heat until the sugar dissolves. The water should only be heated, not brought to a boil. 5. Add the elderflowers to the sweetened water. Then add the juice and zest of the lemons. Mix well so that the flowers and lemon are evenly distributed throughout the liquid. 6. Cover the pot and place it in the refrigerator for 4-5 days. During this time, stir occasionally. Cold maceration is what gives the syrup its elderflower flavor and aroma. 7. After 4-5 days, strain the syrup to remove the flowers and debris. Pour the liquid into sterilized bottles. 8. Seal the bottles and store them in a pantry, in a cool, dark place, or, more securely, in the refrigerator. Why I make the recipe often I love elderflower syrup because it is easy to use and can replace store-bought drinks when I want something refreshing. There's no need to prepare a complicated drink: just pour syrup into a glass, add sparkling water, lemon, and ice cubes. The amount can be adjusted to taste, depending on how sweet I want it to be. Another advantage is that the syrup can be made all at once and stored in bottles. This way, it can be used gradually, not just on the day it is made. Tips Carefully clean the flowers before preparation and check for any hidden insects among them. Soaking in a basin of water is sufficient for washing. Avoid rinsing them under a jet of water. Do not let the water with sugar boil. The sugar should only dissolve, and the pot should be kept on low heat. If the water starts to boil, remove the pot from the heat. The lemon zest should be grated before being added to the pot. Use both the juice and the zest, as both are part of the recipe. Stir the syrup a few times while it sits in the refrigerator. It doesn't need to be stirred continuously, but this helps the flowers, juice, and zest remain well distributed. Pour the syrup only into sterilized bottles and keep it away from sunlight. For more safety, the refrigerator is the recommended storage place. Substitutions The recipe does not include specific substitutions for the main ingredients. Elderflowers, sugar, water, and lemons form the base of the syrup, and changing any of these ingredients would alter the taste and concentration of the preparation. If you don't have mint, it’s not a problem. The original recipe only mentions it as a possible addition at serving, not as a necessary ingredient for the syrup. Variations The syrup can be served plain, diluted with sparkling water, or with lemon and ice cubes. Mint can be added at serving if available, but it is not essential for making the syrup. There is no need to add other ingredients to the pot where the flowers are macerating. The recipe is based on the combination of elderflowers, lemon, water, and sugar. Serving ideas Pour a little syrup into a glass and fill it with sparkling water. Add lemon juice and ice cubes. For a sweeter drink, use more syrup; for a lighter one, add more sparkling water. You can add a few slices or a little lemon juice to the glass, as lemon is already present in the syrup's flavor. Mint leaves can be added at the end if they are available. Frequently asked questions Do you wash elderflowers under running water? No. The flowers are cleaned by soaking them in a basin of water. It is important to check and remove insects among the flowers before use. Does the water with sugar need to boil? No. The pot is kept on low heat only until the sugar dissolves. The water should not boil. How long do the flowers stay in the syrup? The flowers, along with the juice and zest of the lemon, stay in the mixture for 4-5 days in the refrigerator. During this time, the syrup is stirred occasionally. How is the syrup stored after straining? After straining, the syrup is poured into sterilized bottles. It can be kept in a pantry, in a cool, dark place, but storing it in the refrigerator is the safer option. How is elderflower syrup served? It is diluted with sparkling water and can be served with lemon and ice cubes. Mint is optional and is added only at serving. Nutritional values The values are approximate and refer to the entire quantity of syrup prepared, as the recipe does not specify the final volume or the size of a serving. For the entire recipe: Calories: approximately 6,100-6,200 kcal Carbohydrates: approximately 1,500-1,550 g, mainly from sugar Proteins: negligible amount Fats: negligible amount Sugar is the ingredient that contributes almost entirely to the caloric intake. Lemons add a small amount of calories and carbohydrates, but their proportion depends on the size and juiciness of the 6-7 lemons used. It is not possible to calculate exact values per glass without knowing the quantity of syrup obtained and how much is used per serving. Storage and reheating The strained syrup is stored in sterilized bottles, in a pantry, away from sunlight, or in the refrigerator. For safer storage, I recommend the refrigerator. The drink is served cold and is not reheated. If the bottle has been kept in the refrigerator, the syrup can be used directly, diluted with sparkling water, lemon, and ice cubes.

Elderflower syrup

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