Preparation

1

Step 1

Shake out the flower umbels, rinse carefully under cold water, then let them drain well. Remove the coarse stems. Wash the lemon with hot water, cut into slices and place in a bowl with the umbels. Bring the sugar and water to the boil and simmer for about 10 minutes. Allow to cool slightly and pour over the flowers.

2

Step 2

Cover and let sit in a dark, cool place for two days. Strain the syrup through a fine cloth and pour into the prepared jars. Close the jars with a preserving ring, glass lid and preserving clips. Heat in a 90°C water bath for 30 minutes to preserve. After opening, store in the fridge and use soon.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 6.0- 8.0 Elderflower umbels
  • 1.0 Organic lemon
  • 600.0 g Sugar
  • 800.0 ml Water