Elderflower syrup has been made for centuries in Europe. It is a traditional folk remedy for colds and flu. Elderflower syrup is also a popular ingredient in cocktails and desserts.
Elderflower syrupCourse: CondimentDifficulty: Easy
1 cup elderflower blossoms, rinsed
2 cups water
1 cup sugar
1/2 teaspoon citric acid (optional)
- In a medium saucepan, combine the elderflower blossoms, water, and sugar.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 15 minutes, or until the sugar has dissolved.
- Remove from heat and stir in the citric acid, if using.
- Let cool completely.
- Strain the syrup through a fine-mesh sieve.
- Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
- To make the best elderflower syrup, use fresh elderflower blossoms.
- If you can’t find elderflower blossoms, you can substitute other types of flowers, such as lavender or chamomile.
- To make the syrup more tart, you can add more citric acid.
- Elderflower syrup can be stored in the refrigerator for up to 2 weeks.