Elderflower Syrup

Elderflower Syrup

Fresh elderflowers steeped with lemon and sugar make a floral, honeyed syrup.

Make ahead Makes 32 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This pale syrup captures the fleeting scent of elderflower season, steeped overnight with lemon zest and citric acid for brightness. Drizzle it over sparkling water for a homemade cordial, or use it to flavor cocktails, cakes, and fruit salads. A little goes a long way, and the syrup keeps well once bottled.

Ingredients

  • 20 fresh elderflower heads, stems trimmed
  • 4 cups water
  • 4 cups granulated sugar
  • 2 lemons, zested and thinly sliced
  • 2 tablespoons citric acid

Method

  1. Shake the elderflower heads gently to dislodge any insects, and inspect for debris. Do not wash them, as this removes the fragrant pollen.

  2. In a 6-quart saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring until the sugar fully dissolves.

  3. Remove the syrup from the heat and stir in the lemon zest, lemon slices, and citric acid.

  4. Add the elderflower heads to the saucepan, pressing them down so they are submerged in the hot syrup.

  5. Cover the pan and let the mixture steep at room temperature, away from direct sunlight, for 24 hours.

  6. Strain the syrup through a fine-mesh sieve lined with cheesecloth into a large bowl, pressing lightly to extract the liquid, then discard the solids.

  7. Pour the strained syrup into clean bottles or jars, seal, and refrigerate.

Rate this recipe

★ 3.2 (1)

Elderflower Syrup

This pale syrup captures the fleeting scent of elderflower season, steeped overnight with lemon zest and citric acid for brightness. Drizzle it over sparkling water for a homemade cordial, or use it to flavor cocktails, cakes, and fruit salads. A little goes a long way, and the syrup keeps well once bottled.

Make ahead 32 oz 90 cal

Ingredients

  • 20 fresh elderflower heads, stems trimmed
  • 4 cups water
  • 4 cups granulated sugar
  • 2 lemons, zested and thinly sliced
  • 2 tablespoons citric acid

Method

  1. 1

    Shake the elderflower heads gently to dislodge any insects, and inspect for debris. Do not wash them, as this removes the fragrant pollen.

  2. 2

    In a 6-quart saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring until the sugar fully dissolves.

  3. 3

    Remove the syrup from the heat and stir in the lemon zest, lemon slices, and citric acid.

  4. 4

    Add the elderflower heads to the saucepan, pressing them down so they are submerged in the hot syrup.

  5. 5

    Cover the pan and let the mixture steep at room temperature, away from direct sunlight, for 24 hours.

  6. 6

    Strain the syrup through a fine-mesh sieve lined with cheesecloth into a large bowl, pressing lightly to extract the liquid, then discard the solids.

  7. 7

    Pour the strained syrup into clean bottles or jars, seal, and refrigerate.