Photo: Lila la Loop
Elderflower syrup - spring in a bottle
Elderflower syrup It is a true all-rounder in the preparation of drinks, dishes, desserts and pastries. Picked at the Baldeneysee or harvested in your own garden, the tender Elderflowers With the help of sugar, you can create a nutritious nectar that, if stored in a cool, dark place, keeps practically forever. Besides flavoring sparkling wine, Prosecco, Cava, or white wine, elderflower syrup can also be used to prepare sophisticated dressings and sauces. So get cooking and welcome spring with it! Baldeneysee Pour into the bottle.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 15 minutes | 4 | simply | German |
Ingredients
approximately 15 elderflowers
1 liter of water
1 kg sugar
10 g citric acid
preparation
1. Gently shake the elderflowers (do not wash them) and place them on a white kitchen towel for half an hour. Any insects will collect on the towel and can be shaken off outside.
2. Bring the water and sugar to a boil in a saucepan until the sugar is completely dissolved and the mixture is clear. Let it cool slightly.
3. Add citric acid and elderflowers, then weigh them down with a lid or plate so that the flowers are completely covered with sugar water. Let it steep for two to three hours.
4. Place a cheesecloth or a well-washed, fresh kitchen towel in a sieve and strain the syrup. After straining, bring it to a boil again and immediately pour it into sterile bottles, seal them, and let them cool.
5. Store elderflower syrup in a cool, dark place. Once opened, refrigerate and consume quickly.
Combine with
A splash of elderflower syrup is excellent in dry sparkling wine, Prosecco, Cava, or dry white wine. Combined with water or mineral water, it makes a delicious spritzer. Elderflower syrup adds a delicate touch to vanilla ice cream. Creams, puddings, and cake fillings can also be flavored with elderflower syrup.
| Recipe by: |
|---|
| Bianca Killmann |