Elderflower Syrup

    Elderflower Syrup

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    Use this to drizzle over plain sponge cake, in icing for fairycakes or in ice cream. It's also worth adding a drizzle to your Pimm's and lemonade!

    Makes: 250 mls

    • 6 full elderflower heads
    • 2 largish lemons, juiced
    • 250ml water
    • 300g caster sugar

    Preparation:10min  ›  Cook:10min  ›  Extra time:4hours drying  ›  Ready in:4hours20min 

    1. Snip off the flowers and wash gently (checking for insects). Shake dry and set aside.
    2. Pour the lemon juice, water and sugar in a heavy bottomed saucepan. Heat gently, stirring all the time until it comes to the boil. Let it boil for 1 minute or so, but not any longer as it will evaporate and thicken too much.
    3. Stir in the clean flowers and set the syrup aside for at least 3 or 4 hours (longer is better) to allow the syrup to absorb the flavour from the elderflowers.
    4. Strain the flowers, then pour into a bottle and seal in the fridge. Use as needed in drinks, icing or drizzled over ice cream.
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