Vegan Elderflower Syrup
A fragrant, light, and floral syrup made from fresh elderflower heads, bright lemon, and sweet sugar — completely free of honey, animal products, or artificial additives. It captures the delicate, honey‑like aroma of elderflower with a crisp citrus balance, perfect for mixing with sparkling water, tea, cocktails, drizzling over desserts, or stirring into yoghurt and smoothies.
Shared by katty
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 20–25 fresh elderflower heads (picked on a dry sunny day; shake gently to remove insects, do not wash)
- 2 large unwaxed lemons: thinly sliced, seeds removed
- 1 kg white granulated sugar or coconut sugar.. 1 litre boiling water
- 1 tbsp citric acid (optional – preserves freshness and adds bright tang; available at baking stores)
👩🍳 Instructions
- 1
Prep flowers: Place the elderflower heads and lemon slices into a large clean heatproof glass jar or bowl.
- 2
Dissolve sugar: Pour the boiling water into a large pan, add sugar and citric acid (if using). Stir until completely dissolved, then bring back to a gentle simmer.
- 3
Infuse: Carefully pour the hot sweet liquid over the flowers and lemon. Stir gently, cover the container, and leave to infuse at room temperature for 24 to 48 hours — the longer it sits, the deeper the floral flavour.
- 4
Strain: Line a sieve with muslin cloth or a clean tea towel, and strain the liquid into a clean pan. Press gently to extract all the fragrant syrup, but do not squeeze too hard or the syrup may turn cloudy.
- 5
Preserve: Bring the strained syrup to a gentle boil for 2–3 minutes. Pour immediately into thoroughly clean, sterilised glass bottles and seal tightly while hot.
- 6
Store: Keep in a cool dark place for up to 3 months. Once opened, refrigerate and use within 2 weeks. Dilute to taste with water, soda, or ice before serving.