Elderberry syrup – tastes good not only on hot summer days

From May to the end of June, the so-called black elderberry blooms in many gardens, parks and along roadsides. The large creamy-white flower panicles exude an intensely sweet scent that magically attracts not only bees and bumblebees. The preparation of the syrup is anything but witchcraft – hardly anything can go wrong and with only a few steps you achieve a delicious result.

If you harvest the blossoms in early summer, then you can use them to make the delicious elderflower syrup, while if you harvest the dark berries at the end of August to the beginning of September, then you can make elderberry juice, which is especially popular for colds. 

elderberry syrup

Elderberry Syrup

Marion / MondoMio
A cool drink with homemade elderberry syrup is a great refreshment at high temperatures.
3 from 1 vote
Prep Time 25 mins
Cook Time 4 d


  • Fine sieve
  • funnel
  • clean and tightly sealable bottles for approx. 3 liters
  • 2 large pots


  • 30 elderflower blossom panicles
  • 10 cups water
  • 7 cups sugar
  • 3 untreated organic lemons
  • 0,25 cup citric acid


  • Collecting blossoms: Cut only blossom panicles with just opened, still fresh-looking blossoms with scissors. It is best to transport the elderflowers in an airy and loose manner in a basket. Make sure that as little time as possible elapses between harvesting and processing, as the blossoms wilt quickly.
  • Prepare blossoms: Carefully shake out each panicle to get any insects out of the blossoms. Important: Don't shower the blossoms with water, or you'll wash out the pollen, which are important flavor carriers. Separate thick stems from the panicles, as they leave a bitter note in the syrup when used later.
  • Now put the flowers in a large pot. Cut the washed lemons into thin slices and add them.
  • Boil the water in a second pot together with the sugar and the citric acid, stirring constantly until the sugar and the acid have completely dissolved. Then let the sugar water cool down.
  • Pour the cooled sugar syrup over the flowers and lemon slices and stir everything carefully. Close the pot with a lid and leave to infuse for 4 to 5days in a cool place.
  • Finally, filter the almost finished syrup through a fine sieve and bring to the boil again. Fill into the prepared clean bottles with the help of a funnel and store in a cool, dark cellar.
    Keeps until the next harvest!
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