Here is the recipe for my great aunt’s elderberry syrup.
Perfect to use in the elderflower cream cake posted yesterday!
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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