Elderflower syrup with lemon

Name: Elderflower syrup with lemon
Ingredients: 500 g elderflowers; 3000 ml water; 2000 g sugar; 5 lemons

Syrup - Elderflower syrup with lemon by Celia J. - Recipia

I made elderflower syrup with lemon from flowers picked in my mother-in-law's garden. It boiled for ten minutes, while Merișor made socată, a Romanian elderflower drink. With sugar and lemon juice, the syrup thickens and is diluted with water. When choosing flowers, I look for open ones without brown spots. Prep: 20 minutes. Cook: 70 minutes. Rest: 15 hours. Total time: 16 hours and 30 minutes. Servings: 40. Approximately 200 kcal and 0 g protein per serving.

Ingredients

500 g elderflowers
3000 ml water
2000 g sugar
5 lemons

Preparation

1. Rinse 500 g elderflowers under cold water and put them in a pot with the yellow zest from 2 of the 5 lemons. 2. Pour 3000 ml water over the flowers. Bring to a boil, then boil for 10 minutes from the moment it starts bubbling. 3. Let the liquid cool completely, about 1 hour. Remove the lemon zest, then put the pot somewhere cold for 12 hours. 4. Drain the flowers, strain the liquid through cheesecloth and pour it into a pot. Add 2000 g sugar and the juice from all 5 lemons, a little at a time, adjusting to taste. Simmer for 60 minutes, stirring from time to time, until the syrup falls from the spoon in a thick stream. 5. Pour the hot syrup into sterilized bottles and screw on the lids. Wrap the bottles in towels or blankets and let them cool, about 2 hours, before putting them in the pantry.

Notes

Dilute it in a glass with sparkling or still water, to taste. Sealed bottles keep in the pantry; once opened, keep the bottle in the fridge. For a good fragrance, choose umbels with the most open flowers and no brown spots. Straining takes time when the flowers are tiny; don't rush it, it's a bit like making compote, and the cheesecloth catches the fine bits too.