Elderflower-infused Syrup

Adapted by StarChefs.com
July 2011


60 elderflowers
6 kilos sugar
6 liters water
6 lemons, sliced


Combine the flowers, sugar, water, and lemons in a large, sealable container. Store for three or four days until the flavors have infused. Remove the flowers and lemons. Heat up the remaining liquid to fully dissolve the sugar and make a light syrup. Preserve the syrup in bottles. As desired, mix with water to make a lightly flavored juice.