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Winemaking
Delicate, floral, and wonderfully aromatic, elderflower syrup is one of early summer’s loveliest flavors. It’s perfect for water, tea, lemonade, desserts, or homemade cocktails. In this version we add pectin, which gives the syrup a slightly fuller, silkier texture while still keeping it fluid and easy to pour.
Recipe for Elderflower Syrup with Pectin
Preparation:
- Spread the elderflowers out on newspaper or paper and leave them for an hour or two so any tiny insects can wander off. Don’t rinse the blossoms under running water, as you’ll wash away their precious aroma and pollen.
- Next, remove as much of the green stems as possible. The easiest way is to use scissors to snip the tiny flowers off the thicker parts of the flower heads. The green bits can lend a slight bitterness to the syrup.
- Transfer the prepped flowers to a large jar.
- Bring 2 L of water to a boil, then let it sit for a few minutes to cool slightly. Pour the hot, not boiling water over the flowers.
- Cover the jar and set it in a cool place for at least 12 hours. During this time, the blossoms will infuse the liquid with their intense, signature aroma.
- Once macerated, strain everything through a straining bag for liqueurs. Squeeze the flowers thoroughly to extract as much fragrant infusion as possible.
- Pour the infusion into a pot, add the water and sugar. Warm over low heat, stirring, until the sugar has fully dissolved. Don’t boil the syrup for too long.
- Sprinkle the pectin into the hot syrup, whisking vigorously. Heat for a few more minutes until the pectin is well dispersed. The syrup should become a touch fuller and silkier, yet remain pourable.
- Pour the hot syrup into clean, sterilized bottles.
- Set the bottles upside down and leave to cool completely.
- Store the finished syrup in a cool, dark place.
Enjoy! ...because homemade is better!
