We have a beautiful tradition in our family, in late May or early June we collect elderflowers and prepare fragrant, refreshing elderberry syrup and various other goodies from them. We are lucky that elderberries grow right in our garden, far from the road.
On warm, sunny days, we like to enjoy it mixed with water, ice, mint leaves, and a slice of lemon as a light summer drink.
Elderberry syrup can also be used to flavor cakes - in dough or icing, giving them a delicate summer aroma. It is also great in elderberry jelly (recipe coming soon), strawberry jam (recipe coming soon), or in alcoholic or non-alcoholic refreshing drinks.
Elderberry is a little summer treasure with lots of healthy benefits, definitely worth trying!
Ingredients:
| Quantity | Raw materials |
| 40 pcs | Elderberry flowers |
| 2 kg | Sugar |
| 3 liters | Water |
| 5 pcs | Lemons or limes |
| 5 teaspoons | Citric acid |
Procedure:
- On a sunny day, collect 40 elderberry flowers.
- Shake them gently to remove insects. Then, cut off the thick stems and place the flowers in a large container.
- Add slices of 5 lemons or limes.
- Pour in the prepared cooled boiled water.
- Stir, cover and let steep in a cool, dark place for 24 hours.
- After 24 hours, strain the mixture through a fine sieve or cheesecloth. Squeeze the flowers and lemons well and discard.
- Add 2 kg of sugar and 5 teaspoons of citric acid to the strained liquid.
- Heat over low heat, stirring constantly, until the sugar is completely dissolved (about 5 minutes). Do not boil!
- Pour the hot syrup into sterilized bottles or jars. Let cool completely and stand for 24 hours.
- Store in a cool, dark place or in the refrigerator. Use within 3 months.
Suitable for vegetarians and vegans.