Elderflower Syrup

Fresh summer syrup made from hand-picked elderflowers - for water, sparkling wine, or as a dressing.

Ingredients

• 20elderflower heads (fresh, fully bloomed)
• 1 kgsugar
• 1 literwater
• 2organic lemons (juice and zest)
• 2 tspcitric acid (for preserving)

Instructions

1. Gently shake out the elderflowers (do not wash them) to remove insects. Cut off thick stems.
2. Bring water and sugar to a boil until the sugar has fully dissolved. Remove from heat and let cool slightly.
3. Wash the lemons in hot water, thinly peel the zest, and squeeze the juice. Add both to the sugar syrup.
4. Add the elderflowers and citric acid, stir well. Cover the pot and let steep for 24 hours.
5. Strain the syrup through a fine sieve or cheesecloth and pour into sterilized bottles. Keeps for 3-4 months stored in a cool place.