Elderflower syrup

Elderflower syrup - the drink from my childhood

I love to drink water, but sometimes I just get sick of its plain flavour. Occasionally, I will squeeze a lemon in it or buy flavour packets, but every once in a while, I will make a syrup that will make water taste like heaven. This syrup is very popular in my country, and it is made out of elderflower. In my language, it is called ‘bezgov sirup’, and it tastes so much better and more refreshing than lemonade! And this recipe will make enough bezgov sirup for the whole year. The only problem is that it takes quite a lot of time and effort to prepare, so I unfortunately do not make it every year.

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Elderflower syrup is the most refreshing summer drink out there.

Elderflower syrup has to be made in summer, because this is the time when elderflower blooms. And you have to be careful when picking the elderflower - do not do it after rain or strong winds, because they blow or wash the pollen away, and the pollen is the thing that gives the elderflower syrup its amazing flavour.

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Yes, this elderflower is what the syrup is made out of.

And I probably do not need to mention that you will have to pick the elderflower by yourself, because they do not sell it in grocery stores. I hope you are lucky enough to live in the area where elderflower grows, because this really is an amazing drink. This is the best way to make it, according to my grandma. And grandma’s recipes are never wrong.

Ingredients

• 30 - 35 elderflowers
• Three and a half kilograms of white sugar
• Four liters of water
• 75 grams of citric acid (In my country, they are selling them in 25 gram packets)
• Four lemons

Preparation

First of all, inspect all the elderflowers thoroughly. It is quite common for ants and other insects to hide in there, and you do not want them in your syrup. Once, I even found a caterpillar in there.

After you are done checking the elderflowers, take a big saucepan - the biggest you have. Pour water inside and warm it over high heat. Add all the sugar and mix it well. All the sugar should eventually melt. Once the water comes to a boiling, let it boil for three minutes, then take the saucepan off the flame and cover it. Leave it covered for thirty minutes or so, so the water can cool down a little.

While the water is cooling, slice the lemons and check all the elderflowers again because you might have missed something the first time - there should be no bad parts. Or, even worse, ants or flies. Add lemon, elderflowers and citric acid into the sugary water, mix well and cover the saucepan again.

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After you are done with this step, just cover everything and leave it overnight.

Leave everything in a covered saucepan overnight. Some people suggest leaving it for twenty four hours, but the elderflower will be just as good if you leave it just overnight. In the morning, take the lemons and the elderflowers out and then pour the liquid through a fine drainer to get rid of all the remaining big parts.

Storage and serving suggestions

You can store the elderflower syrup in regular bottles, or even in mason jars. Storing the syrup in bottles makes everything easier. Just think of trying to pour the syrup out of a mason jar. It does look cuter in mason jars, though. For serving, mix one tablespoon of elderflower syrup into a cup of water - this is a perfect amount for me, but you might want to add more or less syrup.

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Elderflower syrup in mason jars looks pretty cool... as a decorative item. It is not very practical.

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