07/06/2026
✨ Elderflower syrup & elderflower champagne ✨
Elderflower season is wrapping up here in the Midwest, but the sweet fragrance of elderflower can last much longer! Last year, I dried the elderflowers I found for tea ... This year, I'm trying some new drinks!
✨ Elderflower syrup ✨
15-20 large elderflower blooms, stems removed
1 lemon, thinly sliced
2 Tbs lemon juice
2 1/2 c. organic cane sugar
2 c. filtered water
In a quart Mason jar, add elderflowers, lemon and lemon juice.
In a saucepan, stir sugar and water together until it comes to a boil, to dissolve the sugar. Remove from heat as soon as it boils and cool for 10 minutes.
Pour the syrup over flowers in the jar. Place a tight lid on it, and stick it in the fridge for 48-72 hours. Strain, and keep remaining syrup in the fridge for 1-2 months. This syrup is perfect to use in desserts calling for it, or add it to sparkling mineral water for a refreshing summer drink ❤️
✨ Elderflower "champagne" ✨
7-8 large clusters of elderflowers
1 pound honey, or 1.5 pounds cane sugar
4 c. boiling water
12 c. cold water
1/4 c. apple cider vinegar OR juice and rind of 2 large lemons and 2 Tbs apple cider vinegar
Place honey or sugar in a bowl (I used a gallon jar) and stir in boiling water until dissolved.
Add cold water, vinegar and elderflowers
Cover with a clean dishtowel (I used a coffee filter) and sit at room temp for 48 hours, stirring twice a day
If no bubbles after 48 hours, ads 1/4 tsp wine yeast and wait another 48 hours (note: the honey version takes slightly longer than the sugar version!)
Strain the flowers out, pour into narrow neck bottles with screw tops, leaving at least an inch of head space. Keep at room temp for a week, burping daily. After the week is up, move to the fridge but keep burping for another week.
Serve chilled or over ice
