Easy Elderflower Syrup
A fragrant homemade elderflower syrup made with fresh elderflower blossoms, lemon, water, and brown sugar. Lightly sweet, floral, and perfect for refreshing drinks, lemonade, or desserts.
Servings 45 (approx. 1 tablespoon servings when diluted)
Calories 19kcal
Cost $2
Ingredients
- 2 cups or 500 ml water
- 2–3 oz or 60 – 80 g fresh elderflower florets stripped from stems (should be about 15 large elderflower heads)
- Juice of 1 large lemon
- 1 – 1¼ cups or 7–9 oz / 200 –250 g brown sugar to taste
Instructions
- Gently shake elderflower heads to remove any insects and remove thick stems.
- Place elderflower florets, lemon juice, and water into a large pot. Bring slowly to a gentle simmer, then remove from heat and let infuse for 15–20 minutes.
- Strain through a cheesecloth-lined sieve into a clean pot or bowl.
- Stir in brown sugar while the liquid is still warm until fully dissolved.
- Pour into sterilized glass bottles and let cool completely before sealing. Store in the refrigerator or process for longer shelf storage if desired.
Video
Notes
Final yield: approximately 3.5 cups or 700–850 ml of syrup, depending on straining and evaporation. You’ll end up with two full 12-oz bottles or an equivalent amount in other bottles.
For serving: dilute 1:6 to 1:8 with cold still or sparkling water for a light floral drink, or 1:3 to 1:4 for a stronger lemonade-style beverage.
Storage: Keeps 2–3 weeks refrigerated or up to 1 year if properly canned.
Nutrition
Calories: 19kcal | Carbohydrates: 5g | Protein: 0.01g | Sodium: 2mg | Potassium: 7mg | Sugar: 5g | Calcium: 4mg | Iron: 0.03mg