Elderflowers are picked during sunny weather and only those that are fully bloomed with yellow sweet powder. Be careful where you pick your elderflower, polluted places, and canals are by no means a good option, do your best, and find an unpolluted bush of this fragrant and medicinal beauty.
We harvest elderflowers at least 5 days after the last rain so that it is full of pollen. Without much shaking, we pick the flowers without leaves and collect them into the bag.
This is a measure for approximately 4l of syrup, if you want more or less adjust the scale to your needs. This means that you will use a liter of water, a kilo of sugar and one lemon for 10 flowers. You will need 10 liters of water, 10 kilograms of sugar and 10 lemons for every 100 flowers, preferably unsprayed.
You will also need larger containers, as well as clean prepared glass bottles with storage caps. As for the “light” variant with less sugar, know that sugar is a natural preservative and that by reducing its size for preparation, you risk the later perishability of the syrup.
Ingredients for Elderflower syrup:
- 30 elderflowers
- 3 liters of water
- 40 gram of citric acid
- 3 lemons or lime
- 3 kg of sugar
- Soak the elderflowers in water with citric acid and sliced lemons with the peel. Mix well and leave to stand in a cool, dark place for 24 hours.
- The next day, strain the liquid, then add sugar and mix well. Leave it for another 24 hours, stirring occasionally.
- After 48 hours the syrup is ready to be poured and stored in glass bottles. This way you can store it for up to a year in a cool and dark place.