Elderflower and acacia syrup with lemon

Name: Elderflower and acacia syrup with lemon
Ingredients: 250 g elderflowers; 250 g acacia flowers; 2 lemons (not too big); 2 kg sugar; 50 g citric acid; 600 ml water

Syrup - Elderflower and acacia syrup with lemon by Melania B. - Recipia

Elderflower and acacia syrup made from elderflowers and acacia flowers, left for four days with lemon, sugar and water. The flowers and the lemon slowly give way to the sugar, and the taste stays more of the flowers than of the citrus. I pick the flowers one by one and put aside those that have started to wilt. Preparation: 30 minutes. Cooking: 0 minutes. Resting: 4 days. Total time: 4 days and 30 minutes. Servings: 10. About 800 kcal and 0 g protein per serving.

Ingredients

250 g elderflowers
250 g acacia flowers
2 lemons (not too big)
2 kg sugar
50 g citric acid
600 ml water

Preparation

1. Pick the elderflowers and acacia flowers and choose the clean ones, without gnats and flying insects. 2. Take a large plastic container, about 4 l. Place elderflowers and acacia flowers in alternating layers. 3. Add the sliced lemons, the citric acid and the sugar, then the water. Mix well. 4. Cover the container with a lid. Three or four times a day stir until the sugar dissolves, doing this for four days. 5. After four days squeeze the lemons well, using a cloth. Strain the syrup, then gather the cloth and squeeze all the syrup out of the flowers. 6. Using a funnel, pour the syrup into bottles. Store the bottles in a cool place, in a cellar, in a room or in the fridge.

Notes

If foam forms on the surface, skim it off with a spoon before straining. Acacia flowers wilt quickly, so put them in the container on the day you pick them. The sugar dissolves over a few days, not in the first hour. Citric acid is not kitchen salt, and you buy it from shops that sell preserving products. Serve the syrup with mineral water and ice when the heat is very strong.