Elderflower syrup
There are three items that many Slovaks forage for, even if they aren’t the ‘in harmony with nature’ type of person: ramsons/bear garlic, mushrooms, and elderflowers.
Elderberry bushes with their characteristic large head of small white blossoms are a common sight throughout the western part of Slovakia in the spring, their strong scent filling the air. It’s common to see someone walking by with a basket, or even a huge bag.
What do Slovaks make with elderflowers? Elderflower syrup. I made this recipe with 2 litres of water, but most people make huge batches of 10 or more litres.
If you find the idea of fermenting elderflower wine or cordial intimidating, then this simple syrup is the recipe to try. Instead of juice concentrates, in Europe people buy syrups to make ‘juice’.
The syrup is used to mix with water for a refreshing summer drink, or you can add it to any number of dessert ideas (ice cream, panna cotta, whipped cream…). I made some popsicles with it, but it needs to emulsify better (perhaps a high speed blender?). The heavy syrup sank to the bottom while freezing, so that the popsicles were very sweet on top and basically water at the bottom.
I’ve also made elderflower honey. Mixing herbs or flowers with honey is my favourite lazy way to preserve them, like making spruce honey.
And I’ve used this basic method to make other types of syrup drinks. Commonly made ones are mint, lemon balm, lavender, and I’ve also used them to make black locust blossom syrup.
I have to admit, I felt kind of conflicted putting this recipe up. I try to avoid sugar, and this calls for a whole lot of sugar. I’m trying to consider myself a conveyor of Slovak practices rather than a health food nut I tend to be. This is, by the way, why there aren’t many Slovak sweets on my blog.
There are a number of different kinds of elderflower depending on the area where you live. The flowers of all of them are edible, although not all the berries are, as far as I know. Also, the plant itself has some toxins, so avoid adding leaves or extra stem to the syrup.
Try to pick flowers that have been out for a few days but haven’t been rained on yet, as they will have much more taste.
Elderflower Syrup
Elderflowers are profuse in Slovakia, and are also picked to make this simple floral syrup, usually mixed to make drinks.
Ingredients
- 20-25 large elderflower florets
- 2 litres/quarts water
- 3 lemons
- 1.5 kg /3.3 lbs sugar
Instructions
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Pick elderflower florets, preferably ones that haven't been rained on as more pollen will make a stronger tasting syrup. Cut close below the main stem.
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Fill a large container with water and the juice from three lemons (this replaces the citric acid many use as a preservative). Put in the flowers, and let sit covered for between 24-48 hours. Mine sat about 36 hours.
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Strain the water through a sieve into a 4 litre pot and stir in sugar. Warm the liquid over medium heat until sugar is dissolved. You can thicken the syrup by letting it reduce (evaporating the water) but don't let the syrup boil.
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While hot, you can can the syrup to preserve it. You can also let the mixture cool, then freeze it. It also keeps in the fridge for a number of weeks.
Jun 05, 2017 @ 14:53:00
I make syrup every year. Sometimes champagne ☺️
Have you tried frying the flowers in batter?
It’s a Scandinavian thing.
Jun 05, 2017 @ 19:30:54
I tried to make champagne one year but didn’t have a cool place to put it and ended up with vinegar. Which I used 🙂
I forgot about the flowers in batter! Going to try that, thanks!
Jun 05, 2017 @ 16:20:28
I’m planning to do this with rose petals – I haven’t an elderflowers nearby.
Jun 05, 2017 @ 19:31:39
Mmmm, sounds lovely. You will probably need a lot of rose petals!
Jun 06, 2017 @ 02:13:30
My favorite late spring/ summer treat is here!
Yes, there is sugar. But think about it. How many 8oz drinks can these 2 liters of syrup make? You did not write in your description, that to make a tasty treat for kids, you probably use only 1-2 teaspoons of syrup to make one 8oz glass of drink (200ml).
That makes lots and lots of drinks!!!
My one bottle of syrup (raspberry, strawberry or blueberry, and now elderberry) can produce about 30-50 drinks or much more, depending on the concentration.
That’s a lot of saved plastic bottles or soda cans that people buy lately on-the-go in the Western world, without thinking about our mother nature.
That’s a lot of saved resources, lots of fresh air for our kids, that would have to be wasted on production of the bottled drinks, and then CO2 spent on their production, distribution, and then recycling.
Talking about sustainability.
This 2 litre glass syrup bottles can be passed down from generation to generation (with the recipe) or recycled indefinitely, unlike plastic.
Did you know, that when plastic bottle is not recycled, it takes 400-500 years to decompose?
Thanks for sharing this recipe, Naomi, along with our longstanding tradition of using the gifts of our planet, without abusing it.
There is nothing better that says I have been kissed by mother nature, than this syrup, mixed with water, fizzy soda water or mineral water.
Please view this short video. It is worth it.
http://itsaplasticworld.com
https://pbs.twimg.com/media/BrePt5NIQAEocW4?format=jpg
Jun 07, 2017 @ 11:13:09
Oops, I totally forgot to put in how much to use per glass.
I’m with you on the plastic. I’m trying to find ways in decrease our garbage, because the amount just seems to keep growing!
Jun 07, 2017 @ 18:59:59
Did this! However it doesn’t seem like it’s infusing very well. I’m at 36 hours and it mostly just tastes like lemon juice. When I make rose or lavender syrup, it usually calls for pouring boiled water over the flowers to infuse. I’m thinking of sticking my glass container outside in the sun for a few hours this afternoon to finish it off. Thoughts?
Jun 08, 2017 @ 11:05:24
I think the taste largely depends on the strength of the flowers – which is why it can be hard to give recipes for foraged food 🙂 Sometimes you need a little more, or a little less.
Certainly put the container in the sun to see if it improves. Hope the flavour intensifies.
Jun 10, 2017 @ 16:15:46
I’m sorry, I just realized I made a mistake. I wrote 10 flower heads when it should be 20! I’m so sorry!!
Jun 20, 2017 @ 03:51:06
Trying it again this week with honeysuckle! I think the flowers I had just weren’t that potent in their scent.
Jun 29, 2017 @ 10:16:30
Oooh, that sounds lovely! How did it turn out? Flowers are most potent if they have been out a bit and in the sun – the rain washes away the pollen and taste.