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Author Notes: Elderflowers or fiori di sambuco are in bloom in Italy! This flower from the elderberry tree makes a lovely light floral lemonade-like flavored syrup to be added to drinks (sparking water, vodka, gin or grappa), desserts or sorbets - depending on your mood. It makes an amazing vinegerette over salad as well! This can be served along breakfast, brunch, lunch or dinner - perfect a for hot summer's day!
—La Tavola Marche
Serves 3 bottles
- 20 elderflowers (nice big heads), gently shake off any insects & trim any excess branches/leaves
- 4 lemons, sliced
- 1.5 kilo sugar
- 1.8 liters water
- 60 g gallons citric acid
- Bring the sugar and water to a boil, stirring occasionally to dissolve.
- Once cooled, pour the the sugar-water and all ingredients into a big jar & cover, leave for 36-48 hours, stirring occasionally. (Some recipes say up to 3 days).
- Then remove lemons & elderflowers and strain the water a few times (if you have a cheese cloth it will help). Pour the syrup into a pot and cook for about 3-5 minutes minutes.
- Then pour the liquid into clean sterilized glass bottles. Close them. Let them cool before placing in the refrigerator. If using a secure seal, they will keep for almost a year in the refrigerator.
- To serve, pour 1-3 tablespoons of the syrup into a pint glass and add water or seltzer. Or you can add a tablespoon to a couple shots of vodka or gin.
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