Elderflower Syrup

One handed cooking didn’t prove to be so easy after all – my meal plan went down the drain. As did all culinary experiments. The most exciting dish was pasta with homemade sauce, which is tasty but definitely nothing to boast about.
For those of you who have never had a cast – cast removal after 6 weeks of immobilisation ist bizarre. Your limb feels as though gravity has no effect and it is floating above your head. It misses its tight cocoon. The stiffness of your joints coming out of a cast is also fascinating. I could hardly move my wrist in any angle. Another fun fact of post cast life: the emerging limb is a lot hairier than before! That’s right – black hair is suddenly everywhere and makes you feel 1/4 bear, without the perks of being able to roar or elegantly catch fish.
Anyways, this syrup definitely needs two hands to make – picking elderflowers with one hand might prove tricky (I even found it difficult with two hands..). Elderflower syrup is an essential ingredient for one of the most refreshing summer drinks on this side of the world – a Hugo = Prosecco + ederflower syrup +fresh mint + soda. Need I say more?

Elderflower Syrup


makes about 1.5 litres

You’ll need

2 lemons, rinsed under hot water and sliced
1 orange, rinsed under hot water and sliced
about 25 elderflower blossoms
1 litre water
1 litre caster sugar
30g citric acid (you can get this in any pharmacy)

  1. Before starting, make sure your blossoms are freed of all tiny insects by shaking them off over a sink. Remove all visible dirt. Don’t wash with water as this will reduce the flavour intensity of your syrup.
  2. Chop off the thick stalks from the blossoms – these would create a bitter flavor.
  3. In a large pot or bowl layer your blossoms with your lemon and orange slices.
  4. Bring your water, sugar and citric acid to a boil. Pour over your blossoms/lemons/oranges and cover.
  5. Set aside in a cool dark corner for 3-4 days, stirring occasionally.
  6. Drain through a fine sieve, then bring to a boil again. Fill into sterilised glass bottles and seal while still hot.
  7. Store in a cool dark place until opening. Once opened, keep in the fridge. Closed bottles should last up to 1-1.5 years.
  8. Now go and make a Hugo!

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