Ingredients
Scale
2 lemons washed and sliced or cut into chunks
- 15 bunches Elderflower Blossoms leaves and stems removed as much as possible
- 1 kilogram granulated sugar
- 1 liter water
- 20 grams citric acid
- Juice of 2 lemons, strained. I love adding lemon juice for that extra zing.
Instructions
- Shake any bugs off the elderflower and set it aside. It is not necessary to wash so that the flowers will still retain the smell and flavor.
- In a deep heavy bottom pot, bring the sugar and water to a boil. Add the strained lemon juice to it.
- Remove some of the lemon peel with a vegetable peeler, avoid the pith and cut the rest into slices.
- Add the cut lemon and the elderflower (flower first, stems sticking up) to the sugar syrup and then cover.
- Let it sit for 24 hours.
- Line a strainer with cheese cloth and set it over a bowl. Pour the syrup through the strainer carefully.
- Store in sterilized glass bottles.
- Prep Time: 48 Hours
- Cook Time: 15 Minutes
Nutrition
- Serving Size: 25