Ingredients:
20-25 elderflower heads (Sambucus nigra)
2 lemons (organic, unwaxed)
1 teaspoon of citric acid (not essential)
750g castor sugar
1 litre of water
Method:
Separate the flowers from the twigs and place the flowers in a large glass jar
Squeeze the lemon juice, remove the pips and pour the juice over the flowers.
Slice the lemon peel and add.
Top the jar up with water and leave in a cool place to infuse for 24 hours.
The next day:
Place a sieve over a pan that can hold 1.5 litres of liquid
Strain the elder infusion into the pan.
Add the castor sugar and bring to the boil. Stir well to ensure that all the castor sugar has dissolved. Allow to boil for 2-3 minutes. Any toxins in stray twigs will be destroyed in this process.
Remove from the heat.
Dissolve the citric acid in a small amount of water. Add this to the syrup once it has cooled, approximately 10 minutes later. Stir well. Allow the syrup to cool completely.
Note: Citric acid will preserve the syrup for longer and it enhances the flavour but it is not essential: Don’t let it hold you back if you don’t have it on hand.
Sterilize a 1 litre bottle (and its lid!) with boiling water
Pour the cooled syrup into the bottle. It will keep for several weeks in the fridge.
Elderflower mocktail: A dash of elder syrup, a squeeze of lemon or lime juice and sparkling water.
Elderflower spritz: A dash of elderflower syrup, 1/3 of a glass of prosecco to 2/3rds of sparkling water
Or
A dash of elderflower syrup, 30ml of limoncello or crème de cassis, topped up with sparkling water
Also add to yoghurt or ice cream, fruit compotes and fruit salads.
Plant a Sambucus nigra-Black Beauty and use it to make a rosé coloured elder cordial.
See how I make it on instagram @jene.herbsandhappiness