Recipe Elderflower Syrup
An elegant ,floral, sweet and slightly acidic syrup for your cocktails.
Servings 35 oz
Calories 46kcal
Cost $4
Equipment
- 1 1-gallon bucket
- 1 muslin cloth
- 1 cup
- 1 large pot
Ingredients
- 35 oz water
- 35 oz sugar
- 1 lemon
- ¾ oz citric acid
- 20 elderflower umbels
Instructions
- Cut off leaves and long stems of the elderflowers and shake them gently to free them of pollen or other residues.
- Slice the lemon.
- Add lemon, citric acid, the elderflower umbels, and water into your bucket. Cover the bucket with the muslin cloth and let everything sit for 24h.
- After 24h, add the sugar. Then cover the bucket again, give the mixture a good stir, and let it steep for another 24h.
- Remove the muslin cloth and use it as a fine sieve for straining your mixture into a large pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer until it starts thickening.
- Finally, let the syrup cool down and fill it into an airtight sealable container. The syrup should be good for at least four weeks when stored in a dark, cool place. Usually, though, the shelf life of this syrup is way longer.
Nutrition
Serving: 0.5oz | Calories: 46kcal