Homemade Elderflower Syrup

Harvest elderflower blossoms on a dry, sunny day when they are in full bloom and have an intense fragrance. Do not rinse the flowers, simply inspect them and gently shake out any insects.

Using scissors or a knife, trim away the thicker stems so that no tannic parts remain in the syrup, which could cause a bitter taste.

Thoroughly wash the lemons in hot water, dry them, and cut into thin slices with the peel on. Remove any seeds as needed to prevent bitterness from passing into the syrup.

In a large pot or preserving jar, layer the elderflower blossoms and lemon slices. Sprinkle with citric acid, which helps release the aroma and also acts as a preservative.

Bring water to a boil in a pot, let it cool for about five minutes, then pour it over the flowers so they are completely submerged. If the flowers float to the surface, weigh them down with a small plate.

Cover the container with a clean cloth and leave to infuse at room temperature for 24 to 48 hours. Stir the mixture gently once a day with a wooden spoon to allow the flavors to develop evenly.

After infusing, strain the liquid through a fine sieve or muslin cloth into a clean pot, squeezing the flowers and lemons thoroughly to extract all the aroma and juice.

Add granulated sugar to the pot and heat over low heat, stirring constantly, until the sugar has completely dissolved. Allow the syrup to bubble gently for about five minutes, but do not cook it for too long to preserve its fresh aroma.

Skim off any foam from the surface and immediately pour the hot syrup into pre-sterilized jars or bottles. Seal tightly and turn upside down until completely cool.

Dilute the syrup with still or sparkling water in a ratio of approximately 1:6 to taste, and serve chilled with ice and a slice of lemon.

It also pairs wonderfully as a base for summer cocktails, in dressings, or as a topping for pancakes and cottage cheese desserts.