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Elderflower Syrup

Before you start

When you decide you want to make elderflower syrup, make sure you’ll pick the flowers somewhere outside of city. You can’t wash the flowers because you would loose a lot of flavour, so make sure you pick clean flowers and also without any insect.


Don’t boil the syrup

It is noc necessary to boil the syrup, when you heat it up to 80°C / 176°F, it will be more then enough.


How to store the syrup

The syrup will expire soon, so make sure you’re storing it in the fridge. If you want to sotre it for longer, fill some jars with the syrup, place them into a pot with hot water (80°C / 176°F is enough) and cook for about 5 minutes to seal the lids. Then you can store it outside of the fridge for a couple of months.


Drinks are not the only option

Try to be creative and don’t use the syrup only for drinks. You can serve ice cream with a little bit of the syrup or you can add into fruit salad and more!



20 minutes + chilling overnight

1 l


15 elderflower blossoms

1 teaspoon citric acid

1/2 lemon (sliced)

fresh lemon balm leaves

2 cups / 500 ml water

2 and 1/2 cup / 500 g sugar


Step 1

Put the blossoms into a large bowl together with citric acid lemon and lemon balm. Bring the water to boil, let it cool and then pour it into the bowl. Cover and let sit overnight.


Step 2

Strain the water through a fine sieve, add the sugar and heat to 80°C / 176°F. Then fill a bottle with the syrup, let it cool and store in fridge or you can fill jars with the syrup, place them into a pot and cook for about 5 minutes to seal the lid. Then you can store it outside of fridge for a couple of months.


Step 3

Serve with cold water and lemon slices or make Hugo Spritz by mixing the syrup with sparkling water, processo, lemon slices and fresh mint or lemon balm leaves.



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