Elderberry Recipes: Elderflower Syrup
October/November 2009
By Margie Gibson
 |
American elderflowers (S. candensis)
By Steven Foster
|
Makes about 3 pints
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• Elderflowers (enough to loosely fill a half-gallon jar), rinsed and cleaned
• 2 lemons, washed and sliced
• 4 1⁄8 cups water
• 5½ cups sugar
• 1 packet (5 grams) citric acid
1. Stuff flowers and lemon slices into a large glass container with a lid. You should have enough flowers to almost fill the jar.
2. Make syrup: In a 2-quart saucepan, bring water to a boil, then add sugar and boil several minutes. Remove pan from heat, let cool; stir in citric acid.
3. Pour syrup over flowers and lemon slices. Close jar and let it sit in a sunny spot for two or three days.
4. Remove flowers and lemon slices, but first squeeze out their flavored syrup. Bottle the syrup in clean glass jars with tight lids. Store in refrigerator.
Margie Gibson writes about food, culture, history and natural history. Previously, she worked at the Smithsonian National Zoological Park, where she wrote about wildlife.
Click here for the main article, Elderberries: Grow, Cook, Heal with Elder.