Wild Elderflower Syrup

How awesome! You have no idea how happy I am to have my very own elderflower syrup this year. I was already worried that there wasn't a single bush anywhere around here (hard to believe, right?), until I finally stumbled upon a lovely little grove with two bushes at the edge of a field. I immediately got to picking the flowers and ended up with about half a plastic bag. I left the rest for the fall, so I can make juice from black elderberries, which I love just as much as the syrup.

Wild elderflower syrup is not only delicious but also rich in vitamins. It's great as an addition to champagne, or to drink mixed with water. You can also add it to tea, desserts and cakes. Whatever you like.

Wild elderflower syrup

It's important to treat every part of the elderflower plant with boiling water before or during preparation, because it contains sambunigrin, a poisonous compound. For an adult it isn't (in small amounts) very dangerous, but children who eat it may suffer from diarrhea or vomiting.

The second thing I watch out for is to pick the elderflowers on a sunny, dry day, without shaking the umbels too much, so I don't lose the precious pollen.

Instructions - Wild Elderflower Syrup:

Right after picking, lay the umbels flowers-down on the counter for at least an hour (or longer) to let the little residents escape. In the meantime, bring the water to a boil in a pot with the sugar, lemon slices and lemon juice. Cut the flowers off the stems, leaving as little green as possible, because it gives the syrup a bitter aftertaste. Put them in a bowl, pour the boiling liquid over them and set aside for 3 days. Stir from time to time in the meantime. After 3 days, strain the syrup through a fine sieve or cheesecloth into jars or bottles. Store in a dark, cool place.

Enjoy!

Edit: sorry, I forgot about the lemon slices, with the peel, which I added too :)