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Elderflower Syrup

Elderflower Syrup and Elderflower Infused Honey

Two delicious ways to infuse elderflower flavors and benefits.
Prep Time 10 mins
Total Time 2 d
Course Drinks


  • 15 each Elderflower Blossoms¬†rinsed, leaves and stems removed as much as possible
  • 2 each lemons, sliced
  • 4 cups granulated sugar (I use organic, EVAP cane sugar)
  • 1 tbsp citric acid


  • Place the elderflower blossoms and lemon slices into a large pot or heat proof jar.
  • n another saucepan, bring the water, sugar and citric acid just to a boil. Make sure all the sugar has dissolved.
  • Now pour the hot syrup slowly over the elderflower blossoms and lemon slices. Stir to combine, and let it come to room temperature.
  • Now place an air tight lid on your vessel (if you pot lid isn't air tight, use plastic wrap or waxed wrap first, then place the lid on top.)
  • Let the mixture sit at room temperature for 48 hrs, stirring occasionally.After 48 hrs, strain the mixture through cheesecloth.
    Straining the syrup
  • The syrup will be a slightly yellow to light amber color.You can keep the syrup, in an airtight container, in the fridge for several weeks as is, or you can proceed to can it, which makes it shelf stable.

Elderflower Infused Honey 

  • Ingredients:
    - Elderflower blossoms (shaken, but NOT washed)
    - Raw, local honey
  • Remove the blossoms from the larger stems and loosely pack into your jar of choice.
  • Pour the honey over it in several steps, letting the honey settle between each pouring. You can use a chopstick to release the bubbles and air pockets.
  • Once the jar is full, close it with a lid and let it infuse for a week at room temperature.
  • Strain the honey from the blossoms into a new clean jar and enjoy.
Keyword elderflower, in the kitchen, Infusing, syrup