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Betty Bossi Koch-Center
How it's done
Bring the water and sugar to the boil while stirring. Stir in the lemon juice.
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.
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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