Preparation

1

Step 1

Gently shake the elderflower clusters, then rinse them carefully under cold water. Let them drain thoroughly.

2

Step 2

Cut the flowers off the thick stems and place them in a large bowl. Bring the water, sugar, and lemon juice to a boil. Pour the hot mixture over the elderflowers. Cover and let steep for 24 hours.

3

Step 3

Strain the syrup through a fine-mesh sieve and pour it into the prepared preserving jars. Seal the jars with a Preserving ring, Glass lid, and Preserving clips. Process in a water bath heated to 90°C for 30 minutes.

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