People, it is elder flower season and that means that it’s time for make elder flower syrup!
If you’re unfamiliar with the elderberry tress it can seem like every other green tree, but when the first warm days of late Spring and early summer roll around, you just can’t miss them. Elderberry trees grow like weeds here in Germany. Everywhere I have been in the last few weeks I have seen at least one. They grow on the sides of roads, at thw edge of rivers, in the midst of forest, along sidewalks, in the middle of farm fields…the list goes on. They can be spotted by their large white flower clusters, and when you get close by their intensely sweet floral scent.
Making a syrup with the flowers is pretty easy and not very labor intensive. And, afterwards you are rewarded withe a unique syrup for making your own sodas and cocktails year round. My favorite combination is elder flower syrup topped off with spritzy water with a squirt of fresh lemon juice and Granada-Mint leaves muddled it – and served super cold of course!
20 Elder Flower clusters, debugged
1 organic Lemon, cut into rounds
Place all your cleaned elder flower clusters in a large wide-mouthed jar or a bowl (if you use a bowl you may need more lemon rounds).
In a saucepan, heat water and sugar over high heat, stiring frequently, until all sugar is dissolved and the mixture has reached 80C. Pour the simple syrup over the flowers while it is still hot.
Using the lemon rounds, layer them above the flowers the keep the flowers submerged beneath the syrup. Let the syrup sit in a cool dark place – unrefridgerated – for 24 hours.
Strain syrup through a fine sieve and discard the flowers and lemons. Place thw syrup in a sauce pan and heat it to 80C before pouring it into prepared jars for canning. Pour into the jars and close with a lid and allow to sit on your counter, undisturbed for 24 hours. Alternatively, you can leave you syrup uncanned and can use it immediately. Once opened, keep refrigerated.
Makes about 1 Liter.