Elderflower Syrup

I am a huge fan of free fun and at this time of year there are plenty of delicious free treats to discover in and around Schliersee.  One such bit of fantastic foraging fun is to make your own elderflower syrup to be savored for the rest of the year.  Imagine having the taste of summertime deep into the Winter months.

The elderflower (holunderblüten) grows almost anywhere and can grow to the size of a tree.  You want to avoid picking any damaged or browned blossoms as they will affect the flavor of the syrup.  Only the best will do.  Usually the oils that contain the scent are strongest in the cool of the morning so that would be the best time to harvest.  A good way to identify the plant is by the leaves which are in clumps of 5 with jagged edges.  Gently soak the blossoms in cold water before using to help remove and dirt or critters who might still be attached.

So, now that you are armed with this knowledge, grab a basket and get out there.

This recipe makes approximately 1 quart of syrup.

Prep Time: 30 minutes

Cook Time: 15 minutes

  • 1 quart water
  • 4 cups sugar
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 1 teaspoon citric acid
  • 25 elderflower heads, stems removed (about 2 cups flowers)

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1      Snip off the flowers from the stalks into a large bowl or bucket that will hold everything. Try to remove as much of the stems as you can; they are toxic. A few stray bits of stems will not hurt you, but you want to minimize it.

2      Zest the lemons and add it to the bowl, then the citric acid and lemon juice.

3      Bring the sugar and water to a boil, stirring occasionally to dissolve. Let the syrup cool enough so that you can stick your finger in it without getting burned; you can leave it to cool to room temperature, too. Pour the syrup over the flowers, lemons et al and stir to combine. Cover the bowl or bucket with a towel and leave it for 2 or 3 days.

4      When you are ready, strain it through a fine-meshed sieve lined with cheesecloth or a paper towel into a clean Mason jar. Seal the jar and store in the fridge.

5      To serve, pour 1 to 3 tablespoons of the syrup into a pint glass and add water or seltzer. Or you can add a tablespoon to a glass of sparkling wine, or to a couple shots of vodka or gin.

 

credit for this recipe https://www.facebook.com/# onest-food.net/2015/05/06/elderflower-cordial/

 

Laura Boston-Thek Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).