One of my favorite drinks in summer is Elderflower Lemonade, made from an Elderflower Syrup also known as Elderflower squash or Elderflower cordial. This soft drink is refreshing thanks to the lemon but also has a delicate taste thanks to the Elderflowers.
Because of the high content of sugar, you can preserve this syrup and consume it in winter. From my experience, this one doesn’t get to see the autumn. Here is how I make it for my family:
- 20 big Elderflowers
- 1 kg sugar
- 1 l water
- 2-3 big lemons
- Wash the Elderflowers gently and shake each stem gently to remove bugs.
- Wash the lemons and peel them in small pieces with a paring knife. I like doing so in order to not have the bitter taste of the white part of the lemon peel.
- Put the water, sugar, and lemon peel in a pot and bring it to a boil.
- Cut the big stems of the flowers because they are poisonous. The small ones that hold the flowers are ok to use.
- When the sugar is completely melted and the syrup starts boiling, turn off the stove and add the lemon juice and the elderflowers.
- Let it cool down and then cover it with a lid and keep it in the fridge for about 5-7 days.
- Strain the syrup and put it in sterilized bottles.
- Store it in a cold dry place.
Because it’s a concentrated syrup, for a delicious lemonade you will need to dilute it with still or sparkling water. I usually use a 1:5 ratio which means 1 part syrup and 5 parts water, plus ice cubes but you can use any ratio to fit your taste (I recommend anything between 1:5 – 1:10 ). You can also add fresh lemon juice. You can also use this syrup for flavoring alcoholic drinks.