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Cooking
Tasty and Good for You: Elderflower Syrup
· 20 servings
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.
Slice the lemons
Wash the lemons thoroughly under hot water and slice them. Remove the seeds.
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.
Boil briefly
Strain the mixture, ideally through a cloth. Bring it to a boil, then immediately reduce the heat and simmer gently for about 10 minutes.
Bottle it up
Pour the hot syrup into sterilised bottles and let them lie on their side for about half an hour. Store in a cool place. If you like, you can seal the tightly capped bottles and process them further to make the syrup keep even longer.