Elderflower Syrup Lemon: A Refreshing Homemade Recipe

Elderflower Syrup Lemon: Prepare to be transported to a sun-drenched meadow with just one sip! This isn’t just a drink; it’s liquid sunshine bottled, ready to brighten even the dreariest of days. Have you ever tasted something so delicate, so floral, and yet so incredibly refreshing? I’m about to share my secret for creating the most exquisite elderflower syrup lemon concoction you’ve ever encountered.

Elderflower cordial, the base of our delightful drink, has a rich history, particularly in European folklore. For centuries, elder trees were believed to possess magical properties, and their blossoms were used in traditional remedies and culinary creations. Making elderflower syrup is a time-honored tradition, passed down through generations, and it’s a beautiful way to connect with nature’s bounty.

But why do people adore elderflower syrup lemon so much? It’s the perfect balance of sweet and tart, the floral notes of the elderflower dancing harmoniously with the zesty brightness of lemon. It’s incredibly versatile, too! You can use it to make refreshing summer drinks, drizzle it over pancakes, or even add a splash to your favorite cocktails. The light, clean flavor is simply irresistible. So, let’s dive in and learn how to make this magical elixir together!

this Recipe

Ingredients:

• 1 cup fresh elderflower blossoms, gently shaken to remove insects
• 4 cups water
• 4 cups granulated sugar
• 2 lemons, preferably organic, thinly sliced
• 2 tablespoons citric acid (optional, but helps with preservation and flavor)

Preparing the Elderflower Syrup:

1. Gather Your Elderflowers: The best time to harvest elderflowers is on a sunny morning when they are fully open and fragrant. Make sure to choose blossoms from areas away from busy roads to avoid pollution. Gently shake the flowers to remove any insects or debris. Avoid washing them unless absolutely necessary, as this can wash away some of the precious pollen, which contributes to the flavor.
2. Infuse the Water: In a large, non-reactive saucepan (stainless steel or enamel is best), combine the water and sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved. You want a clear syrup with no sugar granules remaining. This step is crucial for a smooth and stable syrup.
3. Add the Lemon and Elderflowers: Once the sugar is dissolved, remove the saucepan from the heat. Add the sliced lemons and the elderflower blossoms to the syrup. Gently push the blossoms down into the liquid to ensure they are fully submerged. This will help them release their flavor and aroma.
4. Citric Acid (Optional): If you’re using citric acid, now is the time to add it. Citric acid not only enhances the tartness of the syrup but also acts as a preservative, helping to extend its shelf life. Stir well to dissolve the citric acid completely.
5. Steep the Mixture: Cover the saucepan with a lid or a clean cloth and let the mixture steep at room temperature for at least 24 hours, or up to 48 hours for a more intense flavor. The longer it steeps, the more the elderflower flavor will infuse into the syrup. I usually go for 48 hours for the best results!

Straining and Bottling:

1. Prepare Your Straining Setup: After the steeping period, it’s time to strain the syrup. Line a fine-mesh sieve with several layers of cheesecloth or a clean muslin cloth. Place the sieve over a large bowl or pot to catch the strained syrup.
2. Strain the Syrup: Carefully pour the elderflower mixture into the prepared sieve. Allow the syrup to drip through the cheesecloth, undisturbed, until most of the liquid has passed through. Avoid squeezing the cheesecloth, as this can release bitter compounds from the flowers and lemons.
3. Optional Second Strain: For an even clearer syrup, you can strain it a second time through a fresh piece of cheesecloth. This will remove any remaining sediment and ensure a beautifully clear final product.
4. Prepare Your Bottles: While the syrup is straining, prepare your bottles. You’ll need clean, sterilized bottles with airtight lids or stoppers. You can sterilize the bottles by boiling them in water for 10 minutes or by running them through a hot cycle in your dishwasher. Make sure the bottles are completely dry before filling them.
5. Bottle the Syrup: Once the syrup is strained and the bottles are prepared, carefully pour the syrup into the bottles, leaving a small amount of headspace at the top. Seal the bottles tightly.

Storing and Using Your Elderflower Syrup:

1. Storing the Syrup: Store the bottled elderflower syrup in the refrigerator. If you added citric acid, the syrup should last for several months. Without citric acid, it’s best to use it within a few weeks. You can also freeze the syrup in ice cube trays for longer storage.
2. Using the Syrup: Elderflower syrup is incredibly versatile! Here are some of my favorite ways to use it:
   • Elderflower Cordial: Dilute the syrup with still or sparkling water for a refreshing elderflower cordial. Adjust the amount of syrup to your taste.
   • Cocktails: Add a splash of elderflower syrup to cocktails like gin and tonic, mojitos, or champagne cocktails for a floral and aromatic twist.
   • Desserts: Drizzle elderflower syrup over pancakes, waffles, ice cream, or fruit salads.
   • Baking: Use elderflower syrup to flavor cakes, cookies, or muffins. You can also brush it over baked goods for a glossy finish.
   • Elderflower Lemonade: Combine elderflower syrup with lemon juice and water for a homemade elderflower lemonade.
   • Elderflower Iced Tea: Sweeten your iced tea with elderflower syrup for a unique and refreshing flavor.
   • Elderflower Jelly or Jam: Use elderflower syrup as a base for homemade jelly or jam.

Tips and Tricks for Perfect Elderflower Syrup:

• Use Fresh, High-Quality Elderflowers: The flavor of your syrup will depend on the quality of the elderflowers you use. Choose blossoms that are fresh, fragrant, and free from blemishes.
• Don’t Overcrowd the Pan: When steeping the elderflowers, make sure they are not overcrowded in the pan. This will allow the flavor to infuse evenly into the syrup.
• Adjust the Sweetness to Your Taste: If you prefer a less sweet syrup, you can reduce the amount of sugar slightly. However, keep in mind that sugar also acts as a preservative, so reducing it too much may shorten the shelf life of the syrup.
• Experiment with Flavors: Feel free to experiment with other flavors in your elderflower syrup. You can add other herbs like mint or rosemary, or spices like cardamom or ginger.
• Label Your Bottles: Don’t forget to label your bottles with the date and contents. This will help you keep track of when you made the syrup and how long it will last.

Troubleshooting:

• Syrup is Cloudy: A cloudy syrup can be caused by several factors, including using tap water with high mineral content, not straining the syrup properly, or using elderflowers that were not completely dry. Try using filtered water, straining the syrup through a finer cloth, and making sure the elderflowers are dry before using them.
• Syrup is Too Sweet: If your syrup is too sweet, you can dilute it with water or lemon juice when using it. You can also reduce the amount of sugar in future batches.
• Syrup is Not Flavorful Enough: If your syrup is not flavorful enough, try steeping the elderflowers for a longer period of time, or using more elderflowers in the next batch.
• Syrup is Moldy: If your syrup develops mold, it’s best to discard it. This can be caused by using unsterilized bottles, not adding enough citric acid, or storing the syrup at room temperature.

Conclusion:

This Elderflower Syrup Lemon recipe isn’t just another drink; it’s a bottled burst of sunshine, a taste of summer captured in every sip. I truly believe you absolutely must try it! The delicate floral notes of the elderflower perfectly complement the zesty brightness of the lemon, creating a refreshing and sophisticated beverage that’s far more exciting than your average lemonade. It’s incredibly easy to make, requiring minimal effort for maximum flavor payoff, and the homemade syrup keeps well, allowing you to enjoy this delightful drink for weeks to come.

But the best part? Its versatility! While I adore it simply mixed with sparkling water for a light and bubbly refreshment, the possibilities are truly endless. Imagine drizzling it over pancakes or waffles for a floral twist on breakfast. Or, use it to sweeten your iced tea or cocktails. A splash of this elderflower syrup lemon in a gin and tonic elevates it to something truly special. For a non-alcoholic treat, try adding it to a homemade sorbet or granita. It also makes a fantastic addition to fruit salads, adding a touch of sweetness and floral aroma.

And don’t be afraid to experiment with variations! If you’re feeling adventurous, try adding a few sprigs of mint or rosemary to the syrup while it’s simmering for an extra layer of flavor. A touch of ginger can also add a lovely warmth. For a spicier kick, consider adding a small chili pepper to the syrup. You could even infuse the syrup with different citrus fruits, like grapefruit or lime, for a unique twist. Think about using different types of sugar too! Honey or agave nectar could be used instead of granulated sugar, but keep in mind that this will alter the flavor profile.

I’ve found that this syrup also makes a wonderful homemade gift. Simply pour it into a pretty bottle, tie a ribbon around the neck, and include a handwritten tag with serving suggestions. It’s a thoughtful and unique present that’s sure to be appreciated.

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s the perfect way to celebrate the flavors of summer and impress your friends and family. Once you’ve made your own batch of this delicious Elderflower Syrup Lemon, I’d absolutely love to hear about your experience! Did you try any variations? What did you serve it with? Share your photos and comments below – I can’t wait to see what you create! Happy sipping! I am sure that you will find this recipe to be a new favorite.