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Homemade Elderflower Syrup

Use in cocktails, G&T and my Lemon and Elderflower Posset dessert
Prep Time20 mins
Cook Time5 mins
Cooling Time1 hr
Total Time1 hr 25 mins
Course: Drinks
Cuisine: British
Keyword: Drink, easy
Servings: 20
Calories: 45kcal
Author: Lee


  • 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.


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Forage safely. If you aren't 100% sure, don't eat it!
Calories are for guidance only and are calculated on ingredients I used.