Elderflower blooms around mid-May and the flowers are harvested in spring.
Ingredients for approximately 7 bottles of syrup:
3½ kg granulated sugar
10 untreated lemons
1 orange
30 elderflower heads
30 g citric acid
4 l still water
Preparation:
Pour the cold water into a large stainless steel pot and dissolve the citric acid and sugar. Wash the lemons and orange and slice them thinly, leaving the peel on. Wash the flowers thoroughly. Add the fruit and flowers to the pot and press down well. Leave to macerate for 3 days covered, in a cool place. Squeeze the lemons and elderflowers twice a day during the 3 days. Strain through a fine sieve 2 or 3 times until only clean juice remains. Transfer to the stove and heat to 65°C. Turn off the heat and bottle in clean, dry glass bottles. Cap when cold and store in the refrigerator. The quantity indicated will be sufficient for 7 bottles. When ready to use, pour a small amount into a pitcher and dilute with fresh water. Alternatively, it can be added to a good dry white wine for a refreshing aperitif.
Properties:
This pleasant sweet-tasting beverage, which will appeal to both adults and children, has thirst-quenching and refreshing properties. It is a natural tonic for the entire body and, thanks to its fiber content, aids intestinal regularity, stimulates fat metabolism, and has a draining and purifying effect. Elderflower syrup curbs appetite, especially when hunger is of nervous origin. It promotes lymphatic circulation and improves drainage of excess fluids. Elderflower syrup is an excellent refreshment during summer heat.
Origin of the Name:
Its name derives from the Greek “sambuché” which refers to a musical instrument. In fact, in ancient times a type of flute was made from the hollow branches of the elderflower plant.
