Homemade Elderflower Syrup

Elderflower syrup (or cordial) is an incredibly versatile, delicately flavored liquid. Add to cocktails, mocktails, baked goods, and whipped cream. This recipe for elderflower syrup is adapted from a very detailed post by Nicola Lamb. It’s very easy to make. Cleaning the flowers is less work than cleaning elderberries for syrup. With a relatively low sugar content, this recipe is best frozen after a week or two of refrigeration. It makes just less than two quarts. What is the difference between a cordial and a syrup?

1. 1. Soak rinse the elderflowers in a large bowl of water to remove any bugs and debris. Drain and add the strips of lemon zest to the flowers.
   2. Pour 2 cups of boiling water over the sugar and stir to dissolve.
   3. When fully dissolved, add 1500 ml (6 ¼ cups) cold water, the lemon juice and citric acid, and pour over the elderflower heads and lemon zest strips.
   4. Cover and leave for 12-24 hours
   5. Strain through a fine mesh strainer lined with cheesecloth.
   6. Funnel into clean quart bottles bottles, or several smaller ones and store in the fridge. Freeze after two weeks for longer storage.