Elderberry Downes Recipe
Elderflower Syrup
A delicate floral syrup made with fragrant elderflowers, lemon, sugar, and water. Perfect for sparkling drinks, iced tea, cocktails, desserts, fruit salads, and summer baking.
A Quick Note Before You Start
Use freshly opened elderflower heads that are clean, fragrant, and free from insects. Avoid using thick green stems, as they can add bitterness. Gently shake the flower heads outside before using rather than washing away the pollen and floral flavour.
Ingredients
- 20 to 25 fresh elderflower heads
- 4 cups water
- 4 cups sugar
- 2 lemons, sliced
- 2 tablespoons lemon juice
- Optional: 1 teaspoon citric acid for extra brightness
Helpful Equipment
- Large heat-safe bowl or jar
- Medium saucepan
- Fine mesh strainer or cheesecloth
- Clean bottles or jars
- Funnel
Instructions
- Gently shake the elderflower heads outside to remove any small insects. Trim away as much of the thicker green stem as possible.
- Add the water and sugar to a saucepan. Warm over medium heat, stirring until the sugar is fully dissolved.
- Remove the syrup from the heat and let it cool for 10 to 15 minutes.
- Place the elderflowers and lemon slices in a large heat-safe bowl or jar.
- Pour the warm syrup over the elderflowers and lemons.
- Stir in the lemon juice and optional citric acid.
- Cover and let steep in the refrigerator for 24 hours.
- Strain through a fine mesh strainer or cheesecloth.
- Pour into clean bottles or jars and refrigerate.
Storage
Store elderflower syrup in clean bottles or jars in the refrigerator and use within 2 to 3 weeks. For longer storage, freeze in small portions or ice cube trays.
How to Use It
- Add to sparkling water
- Stir into iced tea or lemonade
- Drizzle over fruit salad
- Use in cocktails or mocktails
- Brush onto cakes or sponge layers
Recipe Notes
Elderflower flavour is delicate, so avoid boiling the flowers directly. Steeping in warm syrup gives a soft floral flavour without becoming bitter.
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