Elderflower Syrup

Ingredients

• 1 bottle white wine (0.75 l)
• 4 lemons
• 1 tsp citric acid
• 15 elderflower buds
• 1.5 kg sugar

Instructions

1. 1.

   Mix the white wine with an equal amount of water and the citric acid in a large vessel. Wash the lemons hot and slice them. Rinse the elderflower buds and shake dry. Add lemon slices with elderflower buds to the wine, cover the vessel e.g. with cling film.

2. 2.

   Let steep in the refrigerator for 4-5 days, stirring occasionally. Strain the liquid into a pot through a sieve. Add sugar and reduce to a light syrup over 10 minutes. Fill bottles and seal immediately. The syrup is shelf‑stable for at least 6 months.