This elderflower syrup allows you to preserve summer flavors in a bottle.
- 2 Organic lemons
- 4 cups Water
- 35 ounces, weight Granulated sugar
- 15 Elderflowers, large
- 1 teaspoon Citric acid
Makes about 1 liter of syrup.
Cut the lemons into thick slices. Put everything in a very large glass or plastic bowl, cover and leave for 3 days in a cool, dark place. A cool cellar would be best. Strain through a very fine strainer into a saucepan. Bring to a boil and cook for 5 minutes. Pour hot into sterilized bottles.
Place a tea towel in a pan large enough to hold the bottles. Place the hot water bottles inside and pour boiling water (from a kettle) into the pan. Bring back to a boil and boil for 10 to 15 minutes, depending on the size of the bottles. Remove the bottles from the water, allow to cool and store in the cellar or in a dark, cool place.
After opening a bottle, store it in the refrigerator.