Friday, July 1, 2011

Elderflower Syrup

Elderflower syrup is something I have discovered 2 years ago, when I was back in Germany for vacation. Now being back living here I am glad to take advantage of the flowers, which grow everywhere in May and June. When I was still living in Canada I tried to look for them in parks, gardens and even in the forest, but unfortunately I couldn't find any, although Wikipedia says they also grow in North America.

Elderflower syrup is very easy to make and super versatile in its use. You can use it for drinks, like adding it to mineral water, which is very refreshing. You can also dress up your champagne (or prosecco) with it to have a fancy cocktail. I also love to use it for desserts like mousses to flavor cake fillings, or just pour it over yoghurt. A little splash of the syrup goes a long way, but the flavor is very intense so you just need very little. If you have pretty glass bottles, it also makes a great inexpensive, but special gift.

Elderflower Syrup

1 liter water
1 kg sugar
25 g citric acid
2 organic lemons
25 elderflower heads

Bring the water together with the sugar and citric acid to boil. Let simmer for a few minutes until the sugar has dissolved. Remove the syrup from the heat and let cool a little.

Wash the lemons under hot water and cut into slices. Gently shake the flowers to get rid of any little bugs.

Layer the lemon slices with the elderflowers in a large bowl or bucket. Pour the warm syrup on top and cover the bowl with a tea towel.

Let the syrup infuse at a cool dark place for about 3 days. Stir a few times during the time.

After the 3 days strain the syrup through a sieve, lined with a cheese cloth. Sterilize your bottles, by putting them for about 10 minutes in the hot oven. Boil up the syrup and fill into the hot prepared bottles. Close right away and store in a dark cool place. Closed bottles are good for about 1 year.

Enjoy and Guten Appetit!
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