This recipe for elderflower syrup doesn't require citric acid - just lemons. It will keep 1 year. The only ingredients needed are elderflowers, sugar, water, and organic lemons. The syrup is perfect to dilute with water (at a 1:10 ratio) for a summerly, non-alcoholic beverage, or in cocktails like Hugo.
Yield: 1liter (about 4 cups)
Author: Ursula | lilvienna.com
Ingredients
750g(about 3 ½ cups) granulated sugar
400ml(1 2/3 cups) water
200ml(3/4 cups + 2 Tbsp) lemon juice, freshly squeezed from about 5 lemons – at least 2 of them organic
15-20big elderflower headsumbles
Instructions
Combine sugar and water in a large saucepan. Wash 2 organic lemons with hot water, thoroughly pat them dry, and then zest them directly over the saucepan using a microplane or cheese grater.
Juice all 5 lemons to get 200 ml (3/4 cups + 2 Tbsp) of lemon juice. Add it to the saucepan.
Heat the water-sugar-lemon mixture while stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature.
Remove any insects or debris from the elderflower blossoms. Do not wash them, or shake too vigorously to avoid losing flavor.
Trim the thick stems away from the elderflower heads and discard. Add the blossoms to a large glass jar or a big bowl.
Pour the cool syrup over the elderflowers. Push the elderflowers into the syrup with a spoon and make sure that the blossoms are immersed in the syrup. Putting a small plate on top can help weighing them down. Cover the jar/bowl with a lid or a tea towel to keep insects out and let the syrup steep at cool temperature (a cool room/cellar or the fridge) for 1-2 days (everything between 15 hours and 48 hours is fine), stirring the syrup once halfway through.
Strain the syrup through a colander, squeezing the syrup out of the blossoms with your hands. Then, strain the syrup for a second time, this time through a colander or sieve lined with a cheesecloth to filter.
Heat the syrup in a large saucepan and let it cook on low heat for 3 minutes. Careful, it might bubble and foam vigorously. Remove the saucepan from the heat and in case there is still foam, stir for a bit to get rid of the foam.
Pour the syrup into several sterilized, small glass bottles with screw tops or jars and tightly close them.
This syrup will usually keep for 1 year, stored in a dark, cool place (cellar/fridge). Once opened, store the bottle in the fridge. Mix with water at a 1:10 ratio. Enjoy!