The elderberry flowers are one of my favorite smells: it highlights that peak of the spring and the beginning of the summer and it always comes with warmth.
We used to make these huge jars or juice of syrup in my my childhood and I could not get enough of it. This syrup is on my list every year, it is refreshing, so fragrant and easy to make.
- 14 fresh elderberry flowers
- half a kg of sugar
- half a liter of water
- 2 lemons
- First, oh well… pick the flowers. Ideally from a remote place, far away from the cars and after a rain.
- Wash them well, making sure they have no impurities or bugs.
- Dry them on some towels. If the stalks are too big you can cut them now a bit smaller.
- Dissolve the sugar in the water on medium fire. The water should not boil.
- Add the juice from one lemon.
- Add the flowers in the pot. They will reduce a bit in volume.
- Add the other lemon cut into slices and gently press down on them.
- Cover the pot and let it in the fridge for 2-3 days.
- Strain all the solids and store the syrup in the fridge for up to 2 weeks.
- You can drink it with sparkling water or still. You can add more fruits or herbs when serving like strawberries, raspberries, mint.