Great for adding to seltzer water, mixing with lemonade, creating elderflower jelly, or adding to a cocktail, elderflower syrup is a must-have. And here in Missouri, we have plenty of elderflower bushes to glean from! Just look for the telltale creamy, pale-yellow blossoms growing along the roadways in May and June!
Here is the recipe…
- 15 large clusters (also known as umbles) of elderflowers -stems removed
- 1 lemon, sliced
- 35 ounces of sugar
- 5 cups of water
- 1/2 tsp citric acid (you can get this in the canning section or on Amazon)
Bring the water, sugar and citric acid to a boil, stirring to incorporate all sugar and not let it burn to the bottom of the pan.
Combine the de-stemmed elderflowers and lemon in a big pot. Pour the boiling sugar/water/citric acid mix over the flowers and lemon and stir until all of the flowers have submerged. Cover and let infuse for 3-4 days, then strain and keep the syrup refrigerated.