ELDERFLOWER SYRUP

 

Contributed by Mary Jo Tansy

• 3 c granulated sugar
• 1-3/4 c water
• 15 large elderflower umbrels (see photo below)
• 1 large lemon. sliced
• 1 T. food grade citric acid (optional - makes the syrup a bit more sour)

Clean the umbrels by removing insects or debris from the blossoms. Do not wash them, as they will lose a lot of flavor.

Combine sugar, water, and citric acid in a pot over medium heat stirring until sugar is completely and thoroughly dissolved. Remove from heat.

Trim the elderflowers from the main stem with scissors.

Add the blossoms and the lemon slices to a large glass jar or bowl.

Pour cooled syrup over the blossoms and make sure they are immersed (use a cup or plate to weight them) and cover with a towel or loose lid.

Let the mixture steep for 48 hours in a cool place (room or fridge), stirring once daily.

Strain using a sieve and cheesecloth or paper towel into clean storage jars or bottles and use screw-type lids or caps to seal.

The syrup will last for up to a year in the fridge. For longer viability, boil the syrup for 5 minutes before cooling and bottling.

To use the syrup as a beverage, add several tablespoons to water (to taste), add ice and enjoy. It can be used over ice cream and pancakes - anywhere you would normally use a syrup. 

Note: This is an elderflower umbrel. Since I have black elderberry plants in my yard, the flowers are light pink. This imparts a pinkish color to the syrup as well. Regular elderberry flowers are cream colored and the syrup comes out a pale yellow.