How To Make Elderflower Syrup At Home
The fragrant, small, star-shaped white blooms that grow on Elder trees and shrubs are known as elderflowers. They are found in the wild throughout North America, Europe, Asia, and Australia. It is, however, feasible to grow them in your own backyard.
While fresh flowers aren’t always readily accessible, dried elderflower is widely available online. These exquisite tiny blossoms have long been used in traditional medicine and have a high culinary value.
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If would you like to collect, remember, never pick elderflower from the roadside. Find a woody, open place where you can collect lovely, clean flowers.
It would be a sin to leave out the fresh lemon, which gives such a delightful flavour to the syrup, but you should definitely buy organic lemon.
Preparing the bottles
Sterile bottles are required for long-term canning. It is not enough to just wash them well.
There are several techniques for de-germination. What worked for me was to bake the newly washed bottles for 35 minutes at 140°C (280°F). You should absolutely take care with this, to not burn yourself.
Use heat-resistant gloves, never touch the bottles while they are hot without heat resistant protection. Sterilize the caps also, but remember, t he caps cannot be sterilised if they are damaged, use only the undamaged ones.
Put the sugar into a saucepan and pour the water over it.
Bring to a boil, stirring occasionally, and cook on low heat for 15 minutes. Then stir in the citric acid and tartaric acid and let it cool to lukewarm.
Until sort through the flowers one by one to remove any bugs (if is not from store).
It should not be washed, because then it will lose its intense aroma.
Slice the lemons into thin rings and inspect each one individually to emphasise the seeds.
Put the flowers in a large glass or pitcher, add the lemons and pour over with the lukewarm syrup.
Allow it to rest in the refrigerator for 4-5 days, stirring thoroughly once a day.
Prepare some smaller bottles totalling 2.3 liters and sterilize them in the dishwasher and then oven.
After 4-5 days remove the lemon rings and blossoms from the syrup and set aside.
To ensure that the syrup is crystal clear, we line a colander with a clean coffee filter and strain it through it into a clean container.
Bring the syrup to a boil over medium heat while you prepare the sterile, heated bottles next to it, wearing heat-resistant gloves.
Fill and close the bottles one at a time. Lay them down so that the hot syrup runs to the caps.
Wrap the bottles in a thick, warm blanket, and set aside until they cool down completely.
Enjoy, Good Appetite!