Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sugar syrup
To infuse
How it's done
Sugar syrup
Bring the water and sugar to the boil while stirring. Stir in the lemon juice.
To infuse
Shake the elderflowers to remove any insects, layer in a large bowl or jar (min. 3 litres), pour the boiling hot syrup over the top. Cover with a towel and leave to infuse at room temperature for approx. 24 hrs.
Elderflower cordinal
Pour the syrup through a sieve lined with a cheesecloth and into a pan. Bring the syrup to the boil while stirring, ladle the boiling hot syrup into clean, warmed bottles and fill to just below the rim, seal immediately, leave to cool.
| Note: | Do not wash the elderflowers otherwise they will lose some of their flavour. Try the syrup after it has been strained. If it tastes bitter, discard it and start again. |
|---|---|
| Tip: | Using a peeler, peel the zest (not the pith) of 1 organic lemon and 1 lime, rinsed in hot water and dabbed dry. Add to the elderflowers. |
| Shelf life: | Store in a cool, dark place for approx. 6 months. Once opened, keep the bottle in the fridge and consume the syrup quickly. |
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