Preparation

1

Step 1

Bring the water and sugar to the boil in a saucepan and boil vigorously for one minute. Remove from the heat and leave to cool. Rinse the fruit under hot water, pat dry and slice. Rinse the lemon balm and lemon verbena and shake dry. Clean the umbels, perhaps tapping them a little. Place the fruit, herbs and elderberries in the prepared large jar and fill with the syrup. Seal with a glass lid, preserving ring and preserving clips and leave to infuse for at least 3 days in a cool, dark place. Strain and store in the refrigerator, e.g. in a 1062 ml WECK juice bottle. The elderflower syrup will keep for several months.

For the recipe, you'll need:

Ingredients

Portions

2

Food

  • 750.0 ml Water
  • 750.0 g Sugar
  • 1.0 Organic lemon
  • 2.0 Organic oranges
  • A few sprigs of lemon balm
  • A few sprigs of lemon verbena
  • 15.0 Cones Elderflowers