How to Make Wild Elderflower Syrup
Here are my quantities:
50g fresh flowers
1 liter water
1 lemon peel (be careful to remove the pith)
5cl freshly squeezed lemon juice
1.67 kg white sugar (or cane sugar, but keep in mind that it will affect the color of the syrup)
Let it steep in a container for 24-48 hours, adjusting according to the temperature!
After steeping, filter the mixture through a fine-mesh strainer or a superbag, squeeze the flowers, and pour the liquid into a saucepan.
Pour 1.67 kg of white sugar per liter of liquid into the saucepan—since the flowers may absorb some water, always measure the liquid you obtain—bring to a boil and simmer for 20 minutes.
Meanwhile, sterilize your glass jars and lids with boiling water.
After 20 minutes, fill the still-hot syrup into jars, filling them to the brim. Make sure to screw the lids tightly, then place the jars in a cardboard box and cover them with a blanket!
This syrup can last up to 2 years, precisely because its sugar concentration of over 62% allows for a long shelf life... but be careful, shelf life also depends on how you store it, so always check and taste it before using.
I use it in many recipes, like my "Sambuco Sour" 🍸:
3cl elderflower syrup
3cl lemon juice
tonic water
...but as always, let your imagination run wild!
#elderflower #elderflowers #selvatico #elderflower syrup #elderflower syrup #elderflower #elderflowersyrup #wildflower #wild #foraging #syrup #homemade #ilgiardinosottoilnaso #erbedabere #fioridabere #mixology #wildmixology #wildcocktails #mocktails #barmancicuraru #cocktail #apulianwildforaging