The two elderberry bushes I planted a few years ago have exploded in the amount of fruit they bear, so much so that I can cut a ton of flowers back to make this delicious syrup and still have way more berries come late summer than I can seem to use.
I use the syrup in cocktails as well as mix it with sparkling water or club soda for a simple and healthier soda alternative. It is pretty delicious and has a floral and familiar flavor. It is widely described as summer in a glass. I make a large batch when the flowers are in bloom in early summer and store it for several months in canning jars in the refrigerator until it is all gone.
Elderberry flowers are airy and light, and a bright white color that looks so dreamy and fluffy. They grow throughout the United States and are native to large areas of North America, largely east of the Rocky Mountains. The bushes also grow in the wild in parts of Mexico and Central America.
If you are lucky enough to have access to an elderberry bush, you should make this simple syrup when the flowers are in full bloom.
Elderflower Syrup
Ingredients
- 30 elderflower heads
- 6 cups granulated sugar
- 4 cups water
- 4 large lemons
Directions
- Step 1 Shake the elderflowers to remove any bugs or debris, but do no wash them. Set aside.
- Step 2 In a pot, combine the sugar, water, and lemons and heat over medium until the sugar is dissolved. Remove from the heat and let cool to room temperature.
- Step 3 Trim the thick stems away from the flowers, and place the flowers in a bowl or large jar. Pour the cooled syrup over the flowers, pressing the flowers down with a wooden utensil to submerge.
- Step 4 Cover loosely with a towel and let steep in the refrigerator for 2 to 3 days, stirring once daily.
- Step 5 Strain the syrup through a fine mesh strainer to remove the flowers and store in a airtight jar in the refrigerator for several months.
- Step 6 To serve, mix 1 part elderberry syrup with 8 parts tap or sparking water, stir, and serve.
