Preserving Elderflower for Floral Flavouring
How to Make Elderflower Syrup and Elderflower Sugar as Preserves
Apr 22, 2009
Blossoming elderflower heads have the scent of summer coming and can be preserved for later use as elderflower syrup and elderflower sugar. Backyard gardens in rural and semi-rural areas with garden space can grow one or more elder trees. Alternatively elder trees can be found growing wild and as shrubs in hedgerows.
Elder growing in a warmer climate will start to blossom with its distinctive smelling elderflower heads in the late spring months. In Scotland, elder trees can be ready for harvesting in late May to June.
Harvesting Elderflower Heads
When an elder tree is in blossom, with at least 16 elderflower heads in accessible reach to make both recipes, harvest the heads at a time when at least one hour’s sun has touched the blossom. Ensure preserving the elderflower heads immediately as the sweet scent deterioates within an hour post-harvest. Once the elderflower heads have been harvested, shake off any insects first and wash before preserving as elderflower syrup and elderflower sugar.
Elderflower Syrup
Ingredients:
- 450g granulated or caster sugar
- 8 medium elderflower heads
- 300ml water
Directions:
- Dissolve the sugar into the water in a preserving pan over a moderate heat.
- Add the elderflower heads to the pan stirring gently until the liquid turns to syrup.
- After around 10 minutes, strain the now syrup through a jelly bag to remove elderflower heads into a sterilised jam jar and seal.
- Allow to cool before refridgerating for later use. Elderflower syrup is best used within a fortnight of making the syrup.
ElderFlower Sugar
Ingredients:
- 350g caster sugar
- 8 small to medium elderflower heads
Directions:
- Blend the sugar and elderflower heads in a glass bowl.
- Spoon the elderflower sugar into a lidded glass jar or kilner jar and leave to stand at room temperature for 1 week.
- Remove the elderflower heads by sieving the jar's contents and store in a lidded container in between use.
Important Notice About Preserving Elderflower
Readers should make sure that their native flower is edible or not. Any flower consumed for the first time should be eaten in very small quantities to establish whether it can be consumed without adverse or allergic reaction. Neither the author or publisher can be held responsibile for any adverse reaction to the recipes and directions and the use of any plant or flower is entirely at the reader's own risk.
Elderflower syrup and elderflower sugar will enable seasonal cooks to add floral flavouring to baking or making dressings for summer salads. Elderflower heads in full blossom can also produce a fine elderflower and lime sparking drink.
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