Sauces & basics
Holunderblütensirup (elderflower syrup)
A fragrant syrup made by steeping elderflower heads in sweetened lemon water. It is enjoyed diluted in cold water in spring and keeps for several weeks in the fridge.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Pick the flower heads in the morning on a dry day, when the flowers are fully open and away from roads, then shake them to remove small insects.
- Bring the water to a boil in a large saucepan, take it off the heat and stir in the sugar until fully dissolved.
- Wash the lemons, slice them into rounds and add them with the zest to the warm sugar water.
- Dip the flower heads upside down into the liquid so the flowers are fully submerged.
- Cover and leave to infuse for 24 hours in a cool place.
- Strain through a clean cloth or a fine sieve, pressing the flowers lightly.
- Pour the syrup into sterilised bottles and keep in the fridge; it lasts about 1 month.
- To serve, dilute 2 cl of syrup in a large glass of cold water or sparkling water, with ice cubes.
Variations and tips
Without added sugar. Replace half the sugar with a light honey; the syrup will keep a little less long.
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Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Original Ecomely recipe.