With fragrant blossoms, lemon, sugar, and an optional pinch of citric acid, this syrup is your summer secret. Mix it into sparkling water, cocktails, desserts—or drizzle on yogurt!

Foraging Tips

When: Late May to early June, when blossoms are fully open and fragrant.

Where: Sunny forest edges and hedgerows, away from roads and pollution.

How to pick: Gently shake umbels to remove insects—don’t wash them. Only use fully opened, cream-white flowers—avoid green-budding or browning ones.

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Ingredients

8–12 elderflower umbels
1 L boiling water
1 kg sugar
1 lemon (zest + juice)
Optional: 20 g citric acid for longer preservation

Preparations

Step 1

Place umbels (with petals facing up) in a large bowl.

Step 2

Pour boiling water over them, then add sugar, lemon zest, juice, and citric acid if using. Stir until dissolved.

Step 3

Cover with a cloth and let steep at room temperature for 24–48 hours, stirring occasionally.

Step 4

Strain through a fine sieve or cheesecloth.

Step 5

Bring strained syrup to a boil for about 5 minutes, then pour into sterilized bottles and seal immediately.

Step 6

Let cool, then store in a cool, dark place for up to 12 months (unopened) or refrigerate after opening .

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Serving Ideas

• Dilute 1 part syrup in 7–8 parts sparkling or still water for a refreshing drink.
• Use in cocktails like Hugo or Champagne spritzes.
• Drizzle over desserts, pancakes, yogurt, or sorbets.
• Mix into vinaigrettes or jams for a floral twist .

Notes

• Only use Sambucus nigra—the creamy-white elder — avoid toxic lookalikes!
• The syrup has natural sugar preservation, so refrigerate after opening.
• Citric acid boosts shelf life and adds zing but can be omitted; just use more lemon juice

Notes

Original Language: English