Elderflower syrup is made by steeping fresh blossoms in a sugar syrup for up to three days, then straining and refrigerating the result.
The payoff for the small effort is a bottle of golden, floral-scented syrup that turns plain seltzer into a summer spritzer or adds a perfumed note to gin and sparkling wine. The whole process, from picking the blossoms to a sealed bottle, takes about three days of mostly hands-off time. The key is using the white flower clusters and discarding as much of the green stem as possible, since those parts are mildly toxic.
What You Need To Make Elderflower Syrup
Gather roughly 15 to 30 fresh elderflower heads — the exact count depends on how floral you want the syrup. You will also need sugar, water, and a lemon. Some recipes add citric acid to brighten the flavor and help preserve the syrup.
A solid starting ratio used in several kitchens is:
- 20 elderflower blossoms
- 2 ½ cups sugar
- 2 cups water
- 1 thinly sliced lemon, plus 2 tablespoons of lemon juice
A larger batch scales to 30 flower clusters with 4 cups each of water and sugar, plus 2 teaspoons of citric acid.
The Step-By-Step Process For A Clear, Floral Syrup
The method splits into four stages: prep the blossoms, make the syrup, steep, and strain. Here is the order that works across the most consistent recipes.
Prep the blossoms. Shake each head gently to dislodge insects and debris. Snip off the thick green stems, keeping only the tiny white flowers. One school of thought says not to wash the blossoms at all, since water dilutes the flavor; another recommends a quick rinse. If you rinse, pat them dry on a clean towel before infusing.
Make the syrup. Combine the water and sugar in a saucepan. Heat until the sugar fully dissolves, stirring occasionally. Some recipes bring it to a brief boil while others stop short of boiling — either works. Let the syrup cool to room temperature before pouring it over the flowers; pouring hot syrup over the blossoms can make the final syrup bitter.
Steep. Put the blossoms and lemon slices in a large glass bowl or jar. Pour the cooled syrup over them, making sure the flowers are submerged. Cover the container and let it steep in a cool room or the fridge for 24 to 72 hours. The longer it steeps, the stronger the elderflower flavor, but leaving it past three days can pull bitterness from the stems and lemon pith.
Strain and bottle. Line a fine-mesh sieve with cheesecloth or a clean paper towel and pour the syrup through. Press the blossoms gently to squeeze out every last drop of flavor. Bottle the liquid in a clean glass jar and refrigerate.
When the syrup tastes right, you can start mixing drinks right away, or check out our roundup of the best elderflower syrups for store-bought comparisons and serving ideas.
How Long Does Elderflower Syrup Last?
Refrigerated, homemade elderflower syrup stays good for 1 to 2 months. Some recipes report it keeps up to 3 months, as long as each scoop is clean and the bottle stays sealed between uses.
For a longer shelf life, water-bath canning is the reliable option. Pour the hot finished syrup into hot sterilized jars, leaving ¼ inch of headspace, and process the jars in a boiling water bath for 10 minutes. Properly canned syrup stores for up to a year in a dark, cool place; refrigerate after opening.
Frequently Asked Questions
Can I use dried elderflowers instead of fresh ones?
Yes. Use about 2 tablespoons of dried elderflowers for every cup of water and cup of sugar. Steep them the same way, and strain thoroughly before bottling.
Why is my elderflower syrup bitter?
Bitterness usually comes from the green stems or from steeping too long. Remove every bit of stem you can see, and stick to the 24-to-72-hour steeping window.
What do I do with the finished syrup?
The classic use is 1 to 3 tablespoons stirred into a glass of cold water or seltzer. It also works as a sweetener for yogurt or oatmeal, or poured over sparkling wine.
References & Sources
- Berkeley Herbal Center. “Elderflower Syrup.” A detailed recipe covering preparation, steeping times, and storage guidance.