Danish

Elderflower and Rose Hip Syrup

by:
September  8, 2020
0 Ratings
Photo by .506
  • Prep time 20 minutes
  • Serves 5
Ingredients
  • Ingredients
  • 1,5 liters Water
  • 2000 grams Cane sugar
  • 150 grams Elderflower
  • 30 grams Rose hip petals
  • 20 grams Citric acid
  • 4 Lemon zest
In This Recipe
Directions
  1. Bring sugar and water to boil.
  2. Pour over rinsed flowers and petals.
  3. Add the citric acid and lemon zest.
  4. You can also substitute the citric acid for lemon juice (approx. 1 lemon per 2g of citric acid).
  5. Set aside and leave to infuse for 7 days.
  6. Once 7 days have passed, strain the liquid with a strainer.
  7. Store in a clean glass bottle or can (remember to sterilise the can or bottle before by boiling it).
  8. Keep the syrup in a cold place such as the fridge.
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