Elderflower syrup making season is here!
Although may’s weather in Bologna has been quite cold, elders are flowering!
And, you know, there is no better time to be outside harvesting elderflowers and to capture in a bottle the essence of Spring with this refreshing and versatile elderflower syrup!
To make it, take a drive in the countryside and be on the look out for the lacy white blooms along the road.
Some things you should know about elderflower
Before the harvest, there are a few things you should know: you must make sure you identify the shrub as elderflower and do not pick something that is potentially poisonous, wash the flowers well, only pick elderflowers from shoulder height upwards and way from the road (avoid road pollution).
Some tips how to use elderflower syrup
During May and June I make some bottles of syrup and I use it in cocktails and refreshing soft drinks. But you can use it also to make gelato or summer sorbet.
A simple blend of elderflower syrup, Prosecco and fresh mint and lime and you’ll have a delicious Hugo cocktail, perfect for a special brunch or an elegant dinner.
I like to drink it yet dilutes in water for an easy non-alcoholic soda.
Sometimes I add in some drops of ananas juice.
Don’t forget a thin slice of lemon and some rocks.
Add some drops of elderflower syrup to flavor sorbet or ice-cream.
If fresh flower season has passed, someone uses dried elderflowers instead of fresh.
Dried flowers could work just as well but I prefer to make the homemade syrup only with fresh flowers, its taste is more sweet and pleasant.
You can add citric acid to the cooled syrup mixture and stir to mix but I prefer add only fresh lemon juice and use it during the season.
for 2 liter elderflower syrup
2 l water
700 g sugar
2 organic lemons
2 cups of elderflowers, about 100 g
two large mason jars, 1 fine sieve, 1 funnel
Combine the sugar and water in a large saucepan and bring to a gentle boil, stirring, to make a simple syrup.
Remove from heat and allow the syrup to cool to room temperature before proceeding, as putting the flowers in hot syrup will ruin the flavor.
In the meanwhile, remove the flowers from the stems; the stems have a bitter flavor so do your best to keep them to a minimum.
Clean flowers gently under the water removing bugs and dirt.
Divide the flowers between the two mason jars and add the flowers to the jars.
Cut one lemon in thin slices and divide the lemon slices equally between the two large mason jars.
Squeeze 1 lemon and divide in half the juice. Set aside.
Divide the cool syrup between the two jars and pour the syrup over the lemons and flowers. Add in both lemon juice. Cover with a clean cloth or a top and leave to macerate for 3 days in your refrigerator.
Remove the syrup from your refrigerator and pour it through a fine sieve to remove the flowers and lemon slices. Do it 2 times. Using a funnel, fill sterilized bottles with the syrup. Seal and store in the refrigerator.
Look all my recipes on the blog about Syrups, Liqueurs & Cocktail
How to make gelato and panna cotta with elderflower syrup with recipes and tips of Jul’s Kitchen, one of my fav Italian food writer: HERE
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