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Elderflower Syrup


25-30 elderflower heads, depending on size

2 litres water

1kg granulated sugar

50g citric acid

zest and juice of 2 large organic oranges

zest and juice of 3 large organic lemons


  1. Give the elderflower heads a gentle rinse and shake carefully to remove any insects and excess water. Arrange in a large bowl. elderflowers1elderflowers2
  2. Put the water into a large pot and bring to boil. When the water is boiling, turn off the heat, add the granulated sugar and stir until dissolved. Leave to cool.
  3. Stir in the citric acid, then the orange and lemon zest and juice. Mix well.
  4. Pour the liquid over the flower heads, ensuring they are fully immersed.
  5. Cling film the bowl and leave to stand in a cool place for 24-36 hours, stirring occasionally.
  6. Strain through a fine sieve or muslin into sterilised glass bottles. Store in fridge and use within 2-3 weeks. Alternatively, you can use clean plastic bottles and freeze for later use (but don't fill to top).
  7. Serve with cool sparkling water and a slice of lemon. So refreshing!

Look out for our recipe on elderflower & lemon muffins!


Read 2436 times Last modified on Tuesday, 10 June 2014 14:10
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Tony Betts

Maker, programmer and ageing geek.

Website: www.lostelements.co.uk

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