Elderflower Syrup

Neatly sort out the freshly cut elderflower umbels. Cut the inflorescences with scissors, put them in a saucepan and heat them with 500 ml of water. Gently boil everything together for about one minute, then pour the juice into a shallow saucepan. Add the juice of one lemon, sugar and dextrose and bring to the boil again.

Now boil the syrup at low temperature to half (about one hour) and fill it boiling hot into a twist-off bottle. Close the jar, label with contents and date.

Shelf life at least 6 months

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