Elderflowers are a quintessential welcome to summer! This recipe is quick and easy to make and is a wonderful way to preserve these beautiful flowers. This is sweet and floral and will keep for several weeks. What a great excuse to go out and pick some flowers!
It's no secret that American Black Elderberries are one of my favorite plants. I adore them for their ruggedness and beauty. They THRIVE here in the Midwest and throughout much of North America. Elderberry is a native plant and are a vital part of our ecosystems here. They are also prized for their edible flowers and berries. Here at Lone Pine Farmstead they are one of our best selling plants, and for good reason! Try this great recipe to capture some of their goodness.
4 cups of sugar
6 cups of boiling water
3 medium lemons (preferably organic)
30 large clusters of elderflower heads
Gather ingredients. Be sure to use proper foraging safety when gathering your blooms!
Place the sugar in a large saucepan, pour in the boiling water and stir until it is all dissolved.
Juice the lemons and put the juice and the lemon peels into the sugar water mixture.
While the sugar mixture is cooling, destem all of the flowers and place into a large jar or pitcher.
Pour sugar mixture over your elderflower blossoms and allow to cool.
Once cooled, place in the fridge for 2-3 days
Strain and serve over ice with a splash of sparkling water!
Enjoy! This will keep for several weeks in the fridge. You can also try it as a base for a vinaigrette or cook it down to make a jelly.