Elderflower Syrup

DSC02585blog.jpgA few months ago, when we were discussing what sorts of trees and bushes we wanted to add to our garden, I knew at once that I wanted an elder.

It’s so lovely to look at the scent is simply fabulous. Therefore, I was super happy when I could harvest a few elderflower umbels and make syrup out of them.DSC02576blog.jpgThe syrup is more than easy to make, it’s really barely a recipe. 😉DSC02575blogIt can be used for drinks or desserts. In addition, elderflowers are also good for your health, especially if you have a cold.DSC02577blog

And by the way…I made a really wonderful cake…oooohhh wait ’till you see!

Have a lovely Sunday,

Bettina.

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Elderflower Syrup

Yield: about 1l
Preparation time: 20 min
Total time: at least 1 day (as the elderflowers should be left in the water for 24-48h)

Ingredients:

  • 10-12 elderflower umbels
  • 1l cold water
  • 750g white sugar + 1 tbsp. Muscovado sugar for the colour
  • 1 lemon
  • a few mint leaves

Preparation:

  1. Pick the elderflower umbels and wash them
  2. Put them together with 1l of cold water into a bowl and let it rest (if possible in the sun) for 24-48 hours.
  3. 3h bevor you want to cook the syrup, add 1 lemon cut into slices and a few mint leaves.
  4. Sieve and press the lemon slices, if you like. Then, bring the elderflower water together with the sugar to a boil.
  5. Allow the syrup to reduce for a few minutes, the fill it hot into the pre-heated bottles.
  6. Unopened, the syrup can be used for at least 1 year. Once the bottle has been opened, the syrup should be stored in the fridge and consumed within 1-2 weeks.

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Elderflower Syrup

Holunderblütensirup

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Rhubarb Strawberry Syrup with Pineapple Mint

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A few days ago, when the rhubarb in my garden was wonderfully big, I decided to make some syrup out of it.DSC01313insta.jpg I love the combination of rhubarb and strawberries and to add some extra freshness, I put in some pineapple mint as well.DSC01473blogDSC01593blogDSC01470blogIt was my first try at syrup-making and it was a great success. Isn’t the colour simply spectacular? And the taste….oh, I love to enjoy a cool glass of water with a bit of this wonderful syrup on a sunny afternoon – and on the rainy days, the drink feels even more like spring in a glass. Enjoy!DSC01525blog

DSC01475blogBest wishes,

Bettina.

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Rhubarb Strawberry Syrup with Pineapple Mint

yield: about 4 dl
preparation time: 30 min
total time: 1 day (the rhubarb should be left to draw in sugar overnight)

Ingredients:

  • 620g rhubarb
  • 300g sugar
  • 230g strawberries
  • juice of 1 lemon
  • 3 dl water
  • 1 stem of pineapple mint

Preparation:

  1. Dice the rhubarb finely and let it draw in the sugar over night in a bowl.
  2. On the next day, dice the strawberries finely, too, and cook them together with all the other ingredients for at least 30 minutes.DSC01462blog
  3. Sieve the mixture. Then, bring it to the boil again and cook it until the mixture is reduced as much as you like. Remove the foam carefully with a spoon.
  4. Fill the hot syrup into the pre-heated bottle (until just under the rim) and let it cool down turned-over on an isolating surface.
  5. You can store the syrup unopened in the dark for about half a year. Enjoy it with water or use it for desserts.

(recipe inspired by “Das Knusperstübchen”)DSC01479blog

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Rhubarb Strawberry Syrup with Pineapple Mint

Rhabarber-Erdbeer-Sirup mit Ananasminze