- 5-2/3 cups organic sugar
- 6-1/4 cups water
- 4 lemons
- 15 to 16 large elderflower heads, or 30 small to medium elderflower heads (shaken to remove bugs and dirt), or 2 cups dried elderflowers.
- To make a simple syrup, combine the sugar and water in a large saucepan and bring to a gentle boil, stirring continuously. When the sugar has dissolved completely, remove from heat and let cool to room temperature. (Putting the delicate flowers in hot syrup will ruin the flavor.)
- When the syrup is cool, finely zest all 4 lemons and add the zest to the syrup. Cut the remaining zestless lemon into slices, and divide the slices equally between 2 large canning jars.
- Remove the flowers from the stems, and then divide the flowers equally between the 2 large canning jars.
- Distribute the simple syrup evenly between the two jars.
- Cover with a clean cloth and leave to macerate for 2 days in your refrigerator.
- Remove the infused syrup from your refrigerator and pour it through a fine sieve to remove the flowers and lemon slices. Using a funnel, fill sterilized bottles with the syrup. Seal and store in the refrigerator. Consider canning your elderflower syrup for long-term storage.
Learn more about growing elderberries and other superberries in “Grow Superberries in Your Backyard.”
Michael Brown uses his New Jersey backyard to explore how small-scale growers such as himself can succeed in suburban agriculture. Find him online at Pitspone Farm.
You don’t have to grow elderberries to have access to elderflowers. In spring, take a drive in the countryside and be on the lookout for the big, lacy white blooms along the road. If fresh flower season has passed, don’t despair — dried elderflowers work too!