So I told the boyfriend the other day how I had enjoyed making applesauce from the apples that fell off the tree in our inner yard last year (clearly no one wanted to pick them up, so we did eventually and made applesauce). I said I'd love to learn more how to use and live from what nature already provides, like fruit and wild herbs and berries. And then my mind wandered to elderflower syrup and I was hooked. I had to make my own elderflower syrup. Now.
We located an elderflower bush via Mundraub (check it out, it's a really great project), went for a walk, and came back with a bag full of elderflower heads. The method is totally easy, you'll see in a sec.
Elderflower Syrup(easy peasy, makes 2,5-3l)
25 elderflower heads
50g citric acid (Histamine-friendly version. Feel free to take fresh lemon juice instead or/and add some lemon slices to the mix.)
1- Carefully clean the elderflower heads in cold water. Place stems up on a kitchen towel to dry. In that position you can easily snip of any bigger stems (they taste bitter).
2- Mix the sugar and citric acid with 1,5l water and bring to a boil. Let the mixture simmer until the sugar is completely dissolved, then remove from the heat.
3- Place the elderflower heads in a large pot and cover them with the hot sugar syrup. Let the whole thing cool off, then cover with a lid and let it sit for 3 days.
4- After 3 days, sieve well (through a very fine sieve or a cotton cloth and pour into clean bottles.
Enjoy in drinks like sparkling wine, tea or water or as topping for pancakes, desserts or ice cream. You can keep the elderflower syrup in the fridge for at least 6 months.