The sun is shining and the sambucus is blooming – a perfect time to make elderflower syrup.
Collect 15 fully opened, not browning elderflower blossoms. Remove the stems and any free passengers by shaking the blossoms. Don’t wash them, though, as this would cause loss of flavor. Place the blossoms, a thinly sliced lemon, 2 dl agave syrup and 1 L boiling water into a pan. Put the lid on and let infuse for 2 days. Give the syrup a stir once in a while. Strain and pour the syrup into sterile bottles.
Store unopened bottles in a cool place, opened bottles in the fridge. Enjoy as is, with prosecco, as a tart or marmalade.
4 Comments Add yours