Elderflower syrup with lemon and rose petals

Ingredients

• 20 à 30 organic elderflower
• 1 l water
• 2 lemon juice
• 1/2 à 1 lemon zest
• 1 small handful rose petals
• organic sugar of choice
• 750 g sugar for lighter syrup per strained infusion
• 1 kg sugar for fuller syrup per strained infusion

Cook Time

1. 1
   Pick the elderflowers preferably on a dry, sunny day, when the clusters are fully open and fragrant. Gently shake the clusters to remove any insects, but try not to rinse them under water. Much of the fine aroma is in the pollen.
2. 2
   Trim the thickest green stems if needed. Some stem is fine, but too much green can give a bitter taste.
3. 3
   Place the elderflowers together with the rose petals in a large, heat-resistant bowl or pot. Optionally add the fine yellow lemon zest. Use only the yellow part of the peel, not the white, as that can become bitter.
4. 4
   Bring 1 liter of water to a boil and then let it cool to approximately 80 °C. Pour the hot water over the elderflowers and rose petals. Cover and let steep for approximately 24 hours in a cool place.
5. 5
   Strain the infusion through a fine sieve, muslin or cheesecloth. Don't press the flowers too hard, so no bitter or green flavors come through.
6. 6
   Measure how much strained infusion you have. Then add the sugar according to your preference:
7. 7
   750 g sugar per liter of infusion for a lighter, fresher syrup
8. 8
   1 kg sugar per liter of infusion for a fuller syrup that keeps longer
9. 9
   Also add the juice of 2 organic lemons per liter.
10. 10
    Gently heat everything in a pan, stirring until the sugar is completely dissolved. Let the syrup briefly reach just below boiling point, but don't let it boil for long. This preserves the floral aroma better.
11. 11
    Pour the hot syrup immediately into well-sterilized bottles. Close them immediately, let cool and store cool and dark, preferably in the refrigerator.
12. 12
    Mix approximately 1 part syrup with 6 to 8 parts water, still or sparkling. Also delicious in mocktails, cava, herbal tea, yogurt, sorbet or over strawberries.
13. 13
    unopened in the refrigerator: approximately 4 to 8 weeks
14. 14
    after opening: approximately 2 to 3 weeks in the refrigerator
15. 15
    unopened, stored cool and dark: approximately 2 to 4 months
16. 16
    after opening: approximately 3 to 4 weeks in the refrigerator