Elderflower Syrup

1 . Stage

Rinse the florets gently with cold water, shaking off the excess water (you can put them in a colander and let the water drain off). Cut three lemons into thin discs.

2 . Stage

Remove the large stems from the inflorescences (you can simply cut off the flowers with scissors). Put the flowers and lemon slices in a jar and pour cold water over them. Squeeze out the juice of two lemons, add to the jar and cover. Leave in a cool place from 2x to 6 days (I left for 3.5 days). During this time, the flowers will give their flavor to our syrup. The contents of the jar stir periodically (2-3 times a day). If the jar is closed with an airtight lid, you can simply turn it over several times. Do not leave the jar in the sun to avoid fermentation.

3 . Stage

Pour the contents of the jar into a saucepan, straining through gauze (squeeze the gauze well). Add the juice of half a lemon, sugar, stirring, bring to a boil. Remove from heat, pour into sterilized jars/bottles. Close with a lid.

4 . Stage

Store in a cool place, preferably in the refrigerator.