Preparation

1

Step 1

Shake out the elderflower umbels lightly, then rinse carefully under cold water. Drain well. Cut the flowers from the thick stems and place in a large bowl. Boil the water with sugar and lemon juice. Pour the hot liquid over the elderflowers. Cover and let sit for 24 hours.

2

Step 2

Pass the syrup through a fine sieve and pour into the prepared deli jars. Close this with a preserving ring, glass lid and preserving clips. Cook in a 90°C water bath for 30 minutes.

3

Step 3

Continue to the jars: WECK deli jar 200 ml

For the recipe, you'll need:

Ingredients

Portions

16

Food

  • 15.0- 20.0 full Blossomed elderflower umbels
  • 1.5 l Water
  • 2.0 kg Sugar
  • Juice of one lemon