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Recipe: My mom’s elderflower syrup

by Sanne
Elderflower syrup

When I was a kid, elderflower had not yet made it big, but in recent years it has become so popular in Denmark that I cannot imagine what summer would be like without it. To me, elderflower has become synonymous with Danish summer

I must admit that I only rarely make syrup or preserve, but luckily, my mom does. Throughout the summer, she is busy making syrup, preserve and pickles so we can enjoy the taste of summer all year round. Elderflowers are in bloom now, so this is the time to make elderflower syrup supplies for the rest of the year.

Here is my mom’s elderflower syrup recipe. She usually uses sodium benzoate as a preservative, but I’ve learned that this is a rather controversial ingredient in the US, so I have left it out of the recipe. The syrup will last for about a week without preservative, but if you want it to last longer, add a preservative of your choice.

Mom’s Elderflower Syrup (2 bottles):

3 cups of sugar

4 cups of water

A bunch of elderflowers (remove the thicker stalks)

Juice from 3 lemons

Your choice of fruit and berries. Suggestions: rhubarb, red currant, lemon, orange

Bring the sugar and the water to a boil. When the sugar is completely dissolved, transfer the mixture to a large bowl. Add elderflowers/berries/rhubarb/oranges/whatever you like

Place a lid over the bowl and store in the fridge for three days. Stir occasionally.

Strain through a sieve or a cheesecloth.

Bottle the syrup. Drink within a week or add a preservative, if you want a longer shelf life.

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