How to make elderflower syrup? — recipe & method
Making elderflower syrup is simpler than you think — but the moment of picking makes all the difference. We cold-macerate fresh flowers in water, sugar and citric acid. No cooking, no extracts. This preserves all the aromatic compounds that make elderflower so special.
When to pick elderflower?
Timing is everything. Elderflower is ready to pick when the florets are fully open but have not yet started to fall. In Croatia this typically falls between late April and early June, depending on altitude. In the hills of Zagorje and Gorski Kotar the bushes bloom later than on the coast — giving us a longer harvest window.
Pick in the early morning after a dry night. That is when the aromatic compounds are most concentrated. Avoid flowers that are already yellowing or where florets are starting to drop — they are past their best and will give a musty flavour.
Elderflower syrup cordial recipe (cold maceration)
For approximately 1 litre of syrup:
- 20–25 fresh elderflower heads
- 1 litre water
- 700–800 g organic sugar
- 2 organic lemons (juice + zest)
- 10 g citric acid (optional, for longer shelf life)
Method: Dissolve the sugar in lukewarm water (do not boil). Allow to cool to room temperature. Add the elderflower heads, lemon juice, grated lemon zest and citric acid. Cover and macerate for 24–48 hours in a cool, dark place. Strain through a fine cloth or cheesecloth. Bottle in sterilised bottles.
Why cold maceration and not cooking?
Most commercial syrups are made by boiling flowers in sugar water. This is fast and cheap, but destroys a large proportion of the volatile aromatic compounds that give elderflower its characteristic floral scent. With cold maceration these compounds remain fully intact.
The difference is noticeable: a cold-macerated syrup smells and tastes of fresh flowers. A boiled syrup tastes sweeter but less aromatic. We always choose the cold method — even though it takes longer.
Our organic elderflower syrup and cordial is available in our webshop — made from wild Croatian elder, cold-macerated, without artificial additives.