Elderflower Syrup: Recipe

A number of herbal medicine resources refer to the elder as “the medicine chest of the country folk”. It is reportedly the oldest herb cultivated by man. Traditional uses for the elder include:

• Used as a de-tox, to build the immune system by clearing toxins thru the lymph glands.
• For respiratory problems, elderflower was used to treat asthmatics in the days before “modern” medication.
• To build up “poorly” people (especially children and the elderly) before winter.
• In spring, elderflower concentrate, also known as elderflower cordial, was used to relieve the symptoms of allergies to pollens, etc.
• Elderflower tea was used as a blood purifier; and as a tonic or ointment to fade freckles or skin blemishes. Many modern skin tonics still contain elderflowers.

A friend of mine told me how to make elderflower syrup. Not only is it simple to make (with just 4 ingredients), but working with the sweet white flowers automatically lightened my mood.

Elderflower Syrup

Ingredients:

25 elderflowers

Zest from 3-5 large (unwaxed) lemons

Juice from 3-5 large (unwaxed) lemons

1 Liter water

1 Kilo sugar

Directions:

1. Depending on where you live, elderflowers are ready to harvest anytime between late April and the end of July. Make sure you have the right flower.There are some similar looking plants that could make you very sick. Harvest 25 flowers. Try to find ones with ample pollen still intact. Be sure to collect them from a area away from roads. Don't pick too many heads from one bush as birds feed on the berries throughout September.

2. Remove the little white flowers from the stems. Be sure to remove all stems and leaves since they are poisonous when consumed. Gently rub the flowers in your palms into a sterile glass jar (bugs and all).

3. Grate the rind off the lemons. Add the zest to the flowers in the glass jar.

4. Juice the lemons. Add the juice (don't worry about the seeds) to your mixture.

5. Now, turn your attention to the stove. Combine the water and sugar in a large pot, heat until boiling and sugar dissolves. Once bubbling, let it boil for a full minute.

6. Pour the sugar water over the flowers in the jar. Cover, and let sit for 3-5 days.

7. Pour the syrup through a sieve into a second sterilized glass jar. Store in the refrigerator for up to a month. Serve over ice cream, yogurt or pancakes.