Elderflower Syrup

Here is the recipe for my great aunt’s elderberry syrup.

Perfect to use in the elderflower cream cake posted yesterday!

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Split open 1 vanilla pod and scrape out the pulp.

Bring both to the boil with 500 ml apple juice, 1 l water and 1.5 kg sugar.

Simmer gently over a low heat for approx. 10 min. Then leave to cool until lukewarm.

Wash 2 lemons hot, dab dry and cut into slices.

Fill into a large glass or bowl with approx. 15 elderflower heads.

Pour the syrup over the ingredients, making sure they are completely covered with syrup. Cover and leave to infuse for about 2 days.

Pour through a straining cloth and bring to the boil again briefly while stirring.

Pour into sterile bottles and store.

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