Elderflower Syrup Recipe Simple and Ingenious
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
This time I show you my elderflower syrup recipe. The preparation of the delicious aromatic syrup is easy to prepare. Your greatest effort takes place in nature when collecting the flower umbels.
Elder flowers are available in Germany from May to June. The bush of elderberry often develops wild on roadsides. The flowers are easy to collect – so always take a bag with you when you go for a walk at this time of year, then you can’t miss anything.
Then let’s go with your elderflower yield in the kitchen and prepare the syrup. Have fun with it!
Table of Contents
1. Recipe Elderflower Syrup
Here are the step by step instructions. If you have any questions, please use the comment function at the bottom of the page.
Instructions by chef Thomas Sixt.
Elderflower syrup recipe simple. Step by step instructions for a wonderful syrup with video.
|400||g||fine brown sugar|
|6||EL||lemon juice (I use organic lemon juice)|
Prepare ingredients such as fresh elderflowers, lemons, sugar, water and jampot.
Remove the leaves from the freshly picked elderflower umbels. Remove insects or other unwanted components by hand.
Avoid rough shaking or even washing.
Weigh out the sugar for our syrup.
Add the amount of water indicated above to the sugar.
Heat the sugar-water mixture. The sugar should dissolve well. Then cool the syrup.
The next steps only follow after the syrup has cooled down!
Squeeze lemon juice
Squeeze lemon juice. Depending on the size of the fruit, you will need 2 or 3 lemons.
Sugar syrup ready
We can now continue to use the cooled syrup.
Measure lemon juice
We add the measured lemon juice to the cooled sugar syrup.
Elderflower in syrup
We put the fresh umbels of elderflowers upside down in the syrup.
Dip the elderberry blossoms well so that the pollen can go into the syrup.
Now refrigerate the elderflowers in the syrup and let them stand for a good 24 hours.
Strain the elderflower syrup
Separate the flowers from the syrup using a fine sieve. Catch the valuable syrup well.
Using a pitcher or funnel, pour the syrup into a suitable sealable bottle for storage.
Add the elderflower syrup to Prosecco or water and decorate nicely.
If you are still looking for a great seasonal drink recipe for May , I also recommend my Woodruff Punch recipe.
2. Calories and Nutritional Values
3. Tips for Making Elderflower Syrup
I used brown sugar for the syrup when making this photos. Brown cane sugar also tastes very slightly like caramel. In retrospect, I thought white industrial sugar would have been more suitable at this point, because the elderflower has a very fine and aromatic taste. This natural flavor should come better alone.
My RecommendationUse white, fine industrial sugar or brown raw cane sugar for your elderflower syrup
You can use elderflower syrup not only for Prosecco or sparkling water, I have also discovered it for yogurt, muesli and pancakes as a great addition. I bet you can think of other great uses for the syrup too.
I would like to give you a tip for storage: Please use a bottle that can be closed. My bottle in the recipe has a swing top. Store the syrup best in the refrigerator. This will preserve the aroma and you will enjoy it the longest.
Cleaning the fresh elderflower cones: Under no circumstances should the flowers be washed or rinsed. The aroma comes from the pollen. This would otherwise be washed off with.
Chef Thomas Sixt advisesDo not wash the flower umbels of elderberry in any case. The aroma is in the pollen.
Impressions of elderflower syrup in drink photographed in my own garden.