Elderflower Syrup
Elderflower syrup is a seasonal tradition across much of Eastern and Central Europe, and it's also popular in parts of Northern Europe, such as Sweden and Denmark. Each spring, when elder trees bloom, people collect the flowers to make a syrup that captures their light, floral aroma. It’s used to flavor drinks, desserts, or simply mixed with water for a refreshing summer drink. You can find bottled versions in stores, but they rarely come close to the taste of homemade syrup.
In Slovenian folk medicine, elderflower (bezeg) has also been used for generations to help with colds, coughs, and flu — valued both for its flavor and its soothing properties.
Growing up, there was always elderflower syrup in my grandmother’s kitchen, especially in summer. My dad or brother would go out and pick the flowers, and she’d make the syrup every year without fail. Only after I moved away from Slovenia did I realize what an essential part of my summer it had been.
Recipe
Ingredients:
40 medium size elderflower blossoms
3 liters of water
6 organic lemons
3 kg of sugar
60 g citric acid
Instructions:
Boil the sugar and water, then let the mixture cool completely.
Slice the lemons into thin rounds and add them to the sugared water along with the elderflower blossoms. Let the mixture steep for 48 hours.
Strain the liquid, stir in the citric acid, and pour it into glass bottles, filling them up to the neck—otherwise, the syrup may begin to ferment. If fermentation happens in plastic bottles, they can expand, deform, or even burst, especially if they are thin-walled.