Homemade Elderflower Syrup
Use in cocktails, G&T and my Lemon and Elderflower Posset dessert
- 240 g granulated sugar
- 200 ml water
- 8-10 elderflower heads
- zest of 1/2 - 1 lemon
Shake the elderflower heads to remove dirt/dead flowers and set to one side.
Heat the sugar, water and lemon zest in a large pan over a medium heat. Stir until the sugar has melted and the mixture reaches boiling point. Allow to boil for one minute.
Remove from the heat and submerge the flower heads in the syrup. The flowers should just be covered and the stalks should be sticking out. Leave the flowers to infuse the syrup for 10 minutes.
Pour through a fine sieve and store in a sterile bottle in the fridge for up to a month.
Don't forget to follow and tag me on Instagram @TheDelectableGarden
Forage safely. If you aren't 100% sure, don't eat it!
Calories are for guidance only and are calculated on ingredients I used.