Elderflower meringues
0 from 0 votes

Elderflower syrup

Course Drink
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 bottles
Author Giulia


  • 25 heads of very fresh elderflowers
  • 1,5 l of water
  • 1,5 kg of sugar
  • 3 large organic lemons


  • Gently shake the elderflower heads to remove unwanted bugs. Collect them in a large bowl or tall jar. Remove the zest from the lemons with a peeler and add it to the elderflowers. Slice the lemons and add them to the bowl as well.
  • Collect the sugar and the water in a saucepan and bring to a boil, stirring to dissolve the sugar. When the syrup comes to a boil, pour over the elderflowers and lemons. Stir to mix. Cover and leave in a cool, dark place for a day.
  • The day after, strain trough a muslin-lined sieve and bottle into warm sterilized jars.
  • You should keep this in the fridge and use within five weeks, even though mine, last year, lasted for longer.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!