Homemade Elderflower Syrup

This recipe was automatically translated from Romanian. View original here
Homemade Elderflower Syrup

Last year I made a first round of trial elderflower syrup and it was wonderful, the only problem with this syrup recipe back then was that it fermented. So don't take into account the syrup recipes that tell you to take care of it in the pantry (or cellar) uncooked - or boil it, or add a lot of lemon salt in this case. I will keep the elderflower syrup from now in the fridge, if you don't have place for it in the fridge, boil it for 5 minutes and put it in sterilized and hermetically sealed bottles.

The syrup is wonderful and I'm sorry I haven't made it so far, get rid of the care of commercial (even natural) juices, healthy, aromatic, tasty - perfect! You can dissolve it in any proportion you prefer, with plain or mineral water, and a little lemon of course, for a Elderflower Lemonade.

Because the Elderflower Wild Fermented Soda season is short, this syrup will be a good relief for the whole year.


1 kg
1 l
20 pieces
4 pieces

Step by step


The shock flowers are washed carefully under running water - be careful not to shake the flowers off the branches.

Let the water drain into a sieve.


Grate the peel of the 4 lemons - this will give a beautiful yellow color to the syrup and of course the aroma. Be sure to wash the lemons well beforehand, even scalding them a little with hot water.

Then cut them in half and squeeze the juice from them.


Put water on the fire and heat it well, so that it is hot but not boiling.

Add the sugar and stir until completely dissolved.


Add the peel and lemon juice.


Mix well and let this syrup cool completely.


If you put the flowers in the hot syrup, they will turn black and leave a little bitterness.

So add the well drained flowers in the cold syrup.


Cover the pot with a lid and let it cool for 1 day.


In 1 day, mix well in it.


Cover again with a lid and leave for another 2-3 days in the fridge to leave its aroma well.


After this time it is strained through a sieve.


Now you can boil it for 5 minutes and pour it into sterilized and dry bottles (I keep them in the oven for 100 minutes at 100 degrees).

This is how it will be kept in the cellar or pantry without care.


I pour it into sterilized jars and keep it in the fridge, without boiling, in case you have room.


Dissolve in any proportion you prefer with plain or mineral water and possibly a little lemon.

Good appetite!

Quantity: 1500 ml
Prep time: 360 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Canning


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