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.
During the summer months, my mom is busy making syrup, preserves 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.
The delicate flavor of elderflower syrup adds a touch of floral sweetness to your drinks, desserts, and pastries. Add a splash of elderflower syrup to sparkling water, still water, or lemonade, for a refreshing and aromatic summer drink. It can also be mixed into cocktails, such as a classic elderflower spritz or a gin and elderflower fizz.
You can also drizzle elderflower syrup over ice cream, yogurt, or fresh fruit for a delightful twist. The syrup can also be used to flavor panna cotta, custards, or fruit salads, or why not incorporate it into cakes, cupcakes, or buttercream frosting for a unique and fragrant treat.
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.
Recipe: My mom’s elderflower syrup
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small bottlesWhen 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.
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Ingredients
750 g sugar (~3.5 cups)
4 cups (1L) water
A bunch of elderflowers (removed the thick stalks)
3 lemons
Your choice of fruit and berries. Suggestions: rhubarb, red currant, lemon, orange
Directions
- 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.
Notes
- Drink within a week or add a preservative, if you want a longer shelf life.
