At a glance
You're making a homemade elderflower syrup that needs to steep for 24 hours before it's ready to bottle—the most time-consuming part happens in the fridge while you wait. The actual cooking takes just 10 minutes, making this a gentle, hands-off project that yields a versatile syrup perfect for soothing coughs or mixing into summer drinks like Hugo.
1/5
Prepare the elderflowers
Bring all the water to a boil, then let it cool. Add the elderflower heads (10 pieces), which you should have left spread out on the table or floor for a while beforehand so any little bugs and other insect residents can crawl out.
For this step
0/22/5
Slice the lemons
Wash the lemons thoroughly under hot water and slice them. Remove the seeds.
For this step
0/13/5
Rest in a cool place
Mix the preserving sugar (Sirupfix) with the sugar. Add the flowers, the sugar mixture, and the lemon slices to the boiled and cooled water. Let the whole mixture stand for 24 hours in a cool place - ideally in the fridge.
For this step
0/1
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
