Elder flower syrup

Un sirop délicatement parfumé, obtenu par infusion de fleurs de sureau fraîches avec du citron et du sucre. Rafraîchissant, floral et polyvalent, il accompagne aussi bien les boissons estivales que les desserts fruités.

For how many ?

Ingredients

Elderflowers

150 g

Water

750 ml

Lemon (unrealized)

Powdered sugar (powder)

500 g

Steps

Day 1: Infusion

Flower harvest
Picking the elderflowers far from the roads to avoid any pollution. Prefer barely open umbels: their perfume is then subtle and floral. Too ripe, they give off an unpleasant odor.
Cleaning
Rinse the flowers gently with cold water to remove insects and dust. Let them dry on a clean cloth.
Preparation of syrup
Bring the water to a boil. In a large bowl, pour hot water over the sugar and lemon slices. Mix well until the sugar is dissolved. Let cool.
Flower infusion
Detach the small flowers from the stems using scissors. Add them to the cooled liquid with the lemon juice. Mix. Cover everything with cling film in contact with flowers and let infuse 24 hours at room temperature.

Day 2: filtration and bottling

Filtering
Filter the liquid first through a colander, then through a fine cloth. You will get about 1 liter of syrup.
Sterilization
Wash and sterilize the jars in the oven (10 minutes at 110 ° C).
Pot
Bring the syrup to a boil for 1 minute. Fill the hot pots immediately, close them, turn them over for 5 minutes, then put them back in the place.

Tasting suggestion

This syrup is diluted at the rate of a share for five of flat or sparkling water. It is also delicious with champagne, gin or vodka, embellished with cucumber, mint or grapefruit. For dessert, incorporate it into a homemade whipped cream to accompany strawberries.
Estelle and Vincent

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