Elderflower syrup for winter
Elderflower syrup for winter
Preparation time: 30 minutes
Infusion time: 24-48 hours
Total: 24-48 hours (including infusion)
Number of servings: Approximately 1 liter
Elderflower syrup is a delicacy that brings the aroma of spring, even in the coldest winter days. Making this syrup is simple and doesn't require advanced cooking skills, making it perfect for any cooking enthusiast looking to enrich their winter supplies with a natural and delicious ingredient. Let's see how it's done!
Ingredients:
- 25 fresh elderflowers (make sure they are clean and uncontaminated)
- 1 liter of water
- 1 kg of sugar (preferably white or cane sugar)
- 1 lemon (organic, to avoid chemicals)
- 1 packet of citric acid (optional, but helps with preservation)
Instructions:
1. Preparing the ingredients: Start by checking the elderflowers. Remove any insects or impurities. Place the flowers in a large bowl.
2. Boiling the water: In a large pot, bring 1 liter of water to a boil. Once the water is boiling, turn off the heat and add the sugar. Stir until the sugar is completely dissolved.
3. Infusing the elderflowers: Pour the warm syrup over the elderflowers in the bowl. Make sure the flowers are completely covered. Then, add the juice from the lemon and, if you choose to use it, the packet of citric acid. Gently stir to combine the ingredients.
4. Allowing to infuse: Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24-48 hours. The longer it sits, the more intense the flavor will be.
5. Straining the syrup: After the infusion time has passed, take a fine sieve or cheesecloth and strain the syrup, removing the elderflowers. Make sure to squeeze the flowers well to extract all the liquid.
6. Bottling: Pour the resulting syrup into sterilized bottles. It is essential that the bottles are clean to prevent fermentation. You can use glass or plastic bottles, but glass is preferable to preserve the flavor.
7. Storing: Keep the syrup in cool, dark places. Elderflower syrup can last for several months, but it is most delicious when consumed within the first 3-6 months.
Practical tips:
- Choose fresh elderflowers that have a bright white color and are not wilted. Check for insect damage or dirt.
- You can also add a sprig of mint or a few basil leaves to give the syrup a unique touch.
- Elderflower syrup is delicious added to refreshing drinks, cocktails, or even teas. You can try using it as a topping for ice cream or pancakes.
A unique serving suggestion is to make a cocktail with elderflower syrup, sparkling water, and lemon slices for a perfect refreshment during summer, even when winter is making its presence felt. This simple elderflower syrup recipe is sure to become a family favorite, offering a burst of natural flavors in every bottle. Enjoy the preparation and let yourself be carried away by the taste of spring, even in the coldest winter days!
Elderflowers are shaken and rinsed quickly under running water. The twigs are cut as much as possible to leave only the flowers. The lemons are also sliced. The flowers and lemons are placed together in a larger bowl. Water is brought to a boil (I added a dried vanilla pod without seeds to the water), and after it has boiled a few times, it is set aside to cool for 10-15 minutes, after which it is poured over the flowers and lemon slices. It is stirred a little, then a flat plate is placed on top, along with something heavy (I used lemons) to keep the flowers and lemons submerged in the water. Everything is well covered and left to cool for 4-5 days (stirring a little each day), after which the flowers and lemon slices are squeezed well by hand, and the water is drained through a clean, dense cloth (I used a paper kitchen towel for the first filtration and then a cheesecloth). The resulting water is boiled again, adding sugar and citric acid. For every 1 liter of water, add 1 kg of sugar and 20 to 23 g of citric acid (I used 20 g, but for those who like it more sour, they can add up to 23 g). After the sugar has dissolved and the syrup has boiled for 2-3 minutes, it is removed from the heat and poured hot into bottles, which are immediately sealed. This elderflower syrup can be stored for over a year and is very refreshing in summer with a few ice cubes, mineral water, and a slice of lemon or orange for decoration, something for kids and thirsty guests. Enjoy your meal! Recipe for Elderflower Syrup proposed by Afrodite on the culinary forum.
Ingredients: - 1 to 2 kg of elderflowers without twigs (the more there are, the more intense the elderflower flavor); - 5 liters of water; - 5 kg of sugar; - 6-8 lemons; - 100-130g of citric acid;
Tags: syrup recipe elderflower recipes elderflower syrup homemade syrup
