Quote:
Originally Posted by pdurrant
One and a half litres of water. One and a half kilos of sugar. Mix and heat until the sugar is dissolved, allow to cool.
Thinly slice three lemons. Place in suitable container along with 25 elderflowers and 50g of Citric Acid crystals. Pour the sugar syrup over the other ingredients, cover, and allow to stand for 24 hours in a cool place. Strain through a suitable cloth strainer and bottle into clean, sterilized bottles. Keeps for four to six weeks in a fridge. Makes about 3 litres. Dilute to taste, but probably about 8 to 1, with cold still or sparkling water.
My recipe says that with frozen flowers, just add them to the syrup when it's hot, and then pour syrup and flowers over the rest of the ingredients once cooled down a bit.
(In imperial measures: 3.5lb sugar, 2.5 UK pints (50 fl.oz.) water, 2oz citric acid., makes about 5 UK pints (100 fl. oz.) )
In fact, you can see a video of my son helping me make it...
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What a helpful and beautiful post. I want to compliment you on your son.
I learned from your post a few things:
- to pick the flowers in the morning for more intense aromas
- to use small containers
- to sterilize the bottles in the oven
The recipes I have use the same proportions that you indicate. I am leaning toward cold infusion and let it go on for few days, I will not put limes but just lemons, and add a pinch of sodium benzoate to stop yeast activity. I plan to store it in the freezer, and use plastic bottles.
Thank you kindly