One of my favourite things about summer is the wildflowers. Our lane at the back of the house is full of them and it’s lovely to see the butterflies and bees using them. We’re lucky to have an elderflower tree there, and every year I like to make some elderflower syrup. I use this syrup on cakes (it adds a lovely floral note to a lemon cake like this lemon and elderflower cake recipe) or in summer drinks. It’s delicious in a glass of prosecco.
Psst…see those links? They’re Amazon affiliate links – if you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Elderflower Syrup Recipe
Equipment
- Large Bowl
- Knife
- Small saucepan
Materials
- 15 Elderflower Heads rinsed, as much stem removed as possible
- 2 lemons sliced
- 20 grams citric acid
- 500 grams caster sugar
- 1 litre water
Instructions
- This recipe takes a couple of days for the floral flavours to infuse, so be sure to plan ahead!
- Rinse and remove as much stem as possible from the elderflower heads. Set to one side.
- In a saucepan, add the sugar, citric acid and water. Bring to the boil gently, to make sure all the sugar is dissolved.
I used this simple Elderflower Syrup to flavour this Lemon Elderflower Cake Recipe and it tasted amazing!
