Pink Elderflower Syrup

For the elderflower syrup, pour pink water and wine into a large pot and place on the stove. Tip in the sugar and citric acid and stir to dissolve (you can use a hand blender or blender to help the sugar dissolve faster).

Bring to a boil, cut lemons without the ends into slices about 1 cm thick and boil for 5 minutes. Fish out the lemons. You can put the boiled lemons in a cloth and then squeeze them.

Pour the juice into the pot and at the end, pressing very hard, scrape the slippery liquid with a spoon. Stir in. This gives it a pleasant tart lemon peel flavor.

Clean the elderflowers (don’t rinse them, just tap them) and place them in the still-hot pot. Press under the surface of the syrup. Leave to infuse for 2-3 days (4-6 days in the refrigerator).

Run through a fresh kitchen towel to filter out pollen and flower debris, then you get a nice clear pink syrup. You can boil the finished syrup again and then still hot fill into bottles.

Then the syrup will keep for 2-3 years in the closed bottle (also bring the lid in contact with the hot liquid, so that no germ survives).

Fill the elderflower syrup into clean glass bottles with screw cap and store in the dark.

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