Elderberry flowers have a pleasant smell. A lot of different dishes are also prepared from them: tea, kvass, syrup, jam, pancakes and even sauces. It is a popular ingredient in alcoholic cocktails.
Elderflower syrup can also be served with pancakes, curd mass, pastries and various desserts. Elderberry flowers are recommended to be collected in the morning or afternoon.
Important! Use black elderberry blossoms for all the recipes below.
Monastery recipe for elderflower syrup
Dried elderberry is also suitable, you need to pour boiling water, insist for a day, and then strain and squeeze, and then follow the recipe.
Ingredients
Fresh inflorescences of black elderberry – 40 branches
Water – 2,5 L
Sugar – 2,5 kg
Citric acid – 40 g
Sorbic acid – 1 g
Method of preparation
It is necessary to tear the elderberry in places remote from the carriageways, preferably in the forest or in the field.
Boil water, dissolve lim. acid in a swarm, leave to cool.
It is good to control the inflorescences from insects – do not rinse, cut off thick cuttings.
Pour the flowers with chilled boiled water, put a plate on top and set aside in a cold place for 24 hours.
After the time has elapsed, throw out the flowers and strain the solution (preferably through the canvas)
Add sugar and let simmer for 10 minutes on a low flame.
Give sorbic acid.
While still warm, pour into sterilized glass bottles.
Vodka bottles do not need to be sterilized.
Store in a cool place.
Alternative Elderflower Syrup Recipe
Ingredients
Fresh inflorescences of black elderberry – 20 branches
Water – 1 L
Sugar – 1 kg
Lemon – 4 pcs.
Method of preparation
Rinse the elderberry flowers carefully and drain.
Grate the zest from the lemons, cut in half and squeeze out the juice.
Bring water to a boil, reduce heat to low and add sugar.
Stir until the sugar is completely dissolved, then add the zest and juice of the lemons.
Mix well again and let the syrup cool completely.
Flowers should not be placed in hot syrup, they will turn black and give a little bitterness.
Now add the elderberry flowers to the cold syrup.
Cover and refrigerate for 1 day.
A day later, mix well again.
We cover with a lid and again leave to infuse in the refrigerator for another 2-3 days – so that the flowers give off all the aroma.
Then strain the syrup well through a sieve or cheesecloth.
Now the syrup needs to be boiled for 5 minutes, allowed to cool slightly and closed in sterile bottles or jars.
Keep refrigerated. Guaranteed shelf life of 2 weeks, if opened often, it usually lasts much longer.
Relevance: 24.08.2019
Tags: Syrup Recipes