Elderflower Simple Syrup
Description
This syrup can be used in drinks with fizzy water, or it can be used in frosting on cakes. It won’t last forever (though it will last longer if there’s a bit of alcohol added - still, it’s nice to make a non-alcoholic drink), so use it within a month or so. You can use either fresh or dried elderflowers, but I find that making the syrup with fresh flowers is extra deluxe.
I’m imagining elderflower cupcakes with elderflower simple syrup in the frosting and a few flowers sprinkled on top, or a light elderflower cake with whipped cream and elderflowers and syrup sprinkled on it. The simple syrup would be delightful in a drink with gin - try a shot of gin with 2 shots of the syrup and some fizzy water, over ice, with a sprig of mint or a few elderflowers sprinkled in. The possibilities could be endless!
Ingredients
Instructions
Remove the elderflowers from any stems, and check for any bugs.
Steep elderflowers with some lemon zest in hot sugar water (equal parts sugar and water heated until the sugar is dissolved). To do this, I put the elderflowers and zest in a saucepan and pour just boiled sugar water over them, enough to cover the flowers, but not so much that the flowers are swirling and swimming around. You don't want your syrup to be too bland!
Steep this concoction overnight, or for at least 12 hours.
Filter out the solids.
If you're going to store this in the fridge for a while, add a shot of brandy to preserve it. I like to fill ice trays with the syrup and freeze them, and once they’re frozen, put them in a jar or ziploc in the freezer. Use them as needed. I’ve found that they’re a bit sticky, even when frozen, but so delicious!
