Elderberry Recipes: Elderflower Syrup

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By Steven Foster
American elderflowers (S. candensis)

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<em>Makes about 3 pints</em>
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<p>For a delicious elixir any time of the year, add 2 tablespoons of this syrup to a champagne glass, then fill with prosecco or Sekt. For a refreshing non-alcoholic drink, pour several spoonfuls of the syrup (to taste) into a tall glass and fill with sparkling water.</p>
<p>• Elderflowers (enough to loosely fill a half-gallon jar), rinsed and cleaned<br />
• 2 lemons, washed and sliced<br />
• 4 1?8 cups water<br />
• 5½ cups sugar<br />
• 1 packet (5 grams) citric acid</p>
<p>1. Stuff flowers and lemon slices into a large glass container with a lid. You should have enough flowers to almost fill the jar.<br />
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2. Make syrup: In a 2-quart saucepan, bring water to a boil, then add sugar and boil several minutes. Remove pan from heat, let cool; stir in citric acid.<br />
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3. Pour syrup over flowers and lemon slices. Close jar and let it sit in a sunny spot for two or three days.<br />
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4. Remove flowers and lemon slices, but first squeeze out their flavored syrup. Bottle the syrup in clean glass jars with tight lids. Store in refrigerator.</p>
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<em>Margie Gibson writes about food, culture, history and natural history. Previously, she worked at the Smithsonian National Zoological Park, where she wrote about wildlife.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/elderberries-grow-cook-heal-with-elder.aspx”>
<strong>Elderberries: Grow, Cook, Heal with Elder</strong>
</a>.</p>

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