Holunderblütensirup (elderflower syrup) is a syrup of many uses. In Switzerland it is added with abandon to sparking water, wine or cocktails (Hugo) for a light and floral summery taste. There is Holunderblütencreme and you can even batter and fry the blossoms.

Tips for picking the blossoms

Elderflowers start to bloom in late May or early June, depending on the year and your region. There are plenty of elderflowers growing along the edges of forests and paths along rivers. You’ll be able to see, and smell, when the blossoms have just opened and are ready to be picked.

Before you go foraging, make sure you have everything ready at home for syrup-making, as you want to process the flowers as soon as possible. It’s best to pick on a warm, dry day, and the earlier in the day the better. Look for freshly opened buds and use scissors to cut off the bunches of blooms. Don’t place them in plastic bags, as they will wilt, but rather in an open basket or bag.

It's surely the prettiest syrup you will ever make.

About 10 stems of elderflower

blossoms

1 kg/2.2 lb sugar

1 liter/4 cups water

1 lemon, sliced

30 g/1 oz citric acid (see below)

Gently shake any bugs off the elderflower stems.

In a large pot, cook the water and sugar until the sugar has dissolved. Remove from heat, add the lemon, citric acid and the elderflower (flower first, stems sticking up—the stems shouldn’t touch the syrup as they are bitter, or you can also cut them off) and then cover with the lid of the pot.

Let sit for 24 hours.

Line a strainer with cheesecloth or strainer and set it over a large pot. Pour the syrup through, discarding the blooms and lemon. Bring the liquid to a simmer (it should reach 85°C/185°F) and then funnel into sterilized bottles.

Keep the bottles in a cool, dark place. Once you open a bottle, it should be kept in the fridge.

Makes about 1.5 L, 6 cups.

• Citric acid is available in big supermarkets and drugstores and it helps preserve the syrup, as well as adding a little extra tang. If you make a smaller batch and plan to use the syrup quickly (within a couple of weeks), citric acid is not necessary, though the bottle should be kept in the fridge.

• Sterilize your bottles by running them through the dishwasher, or placing them in boiling water for 10 minutes.

• I updated this recipe and photos in June 2024.

Uses for elderflower syrup:

• Stir into drinks, especially fizzy ones.

• Drizzle over ice cream or other creamy desserts.

• Add some to stewed fruit or compote.

• Sweeten tea, iced tea, or lemonade.

• Pairs exceptionally well with lemon, strawberry or rhubarb.