Homemade Elderflower Syrup (+ Virgin Hugo)
If you’re a huge Hugo fan like me, you’ll enjoy this homemade elderflower syrup so much!
- Prep Time: 48 hours
- Cook Time: 5 min
- Total Time: 48 hours 5 minutes
- Yield: 2.5l 1x
- Category: Condiments
Ingredients
Scale
- 30 elderberry florets
- 2kg sugar
- 2 lemons, washed and cut into wedges
- 2l filtered water
- 20g citric acid
Instructions
- Shake the elderberry florets slightly to remove any debris and insects. Remove large twigs and large stems.
- Pour water into a saucepan and bring it to a boil. Add sugar and cook for a few minutes. Stir until the sugar is completely dissolved.
- Remove from the heat and add elderflowers and lemons.
- Cover and leave it to infuse for 2 days in a cool place. The cool temperature is important since at room temperature the mass can start to ferment.
- After 2 days, filter the liquid through a cheesecloth or a fine strainer. Add citric acid, put on the heat, and bring to a boil. Cook for 2 minutes, stirring.
- Pour the hot syrup into sterilized bottles, seal them, and leave them to cool.
- Once the bottles have cooled, store them in a cool dark place. Keep in the fridge after opening.
Notes
To make Virgin Hugo, place 1-2 lime wedges and a small handful of mint in a glass. Smash everything with a muddler. Add elderflower syrup (to taste), ice, and top with sparkling water. Stir everything and serve!
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 11.9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg