Make Your Own Elderflower Syrup
Agropošta's original recipe — for your kitchen
Every summer, when the elder trees bloom, Pavle heads into the forest with a basket. What he brings back is the foundation of Agropošta's most beloved syrup. This recipe is not a secret — it is an invitation. Try it yourself, and you will understand why we have made nothing else for over a decade.
"The first time I made elderflower syrup, I immediately understood why my grandmother was so happy every summer. It is not a recipe — it is a memory." — Pavle
What do you need?
Ingredients
- 20–25 fresh elderflower heads
- 1.5 kg sugar
- 1.5 litres water
- 2 lemons (organic, unwaxed)
- 30 g citric acid (or juice of 4 lemons)
Equipment
- Large pot (at least 3 litres)
- Fine sieve or muslin cloth
- Wooden spoon
- Sterilised glass bottles
- Funnel
Step by step
Pick the elderflowers
Find elderflowers far from busy roads — in forests, along streams, or in the countryside. Pick the heads when they are fully open and smell wonderful. Early morning is best, when the flowers are still fresh. Check that the flowers are white and fragrant — yellow or brown ones are past their best.
Never pick more than a third of the flowers from one bush. Leave enough for nature and the berries that will follow.
Clean the flowers
Gently shake the heads to remove any insects. Do not rinse them — water washes away the pollen that gives the distinctive flavour. Remove as much green stem material as possible, as it can add bitterness.
Use the flowers the same day you pick them. The fresher, the better the flavour.
Make the sugar syrup
Bring the water to the boil and dissolve the sugar completely. Stir well until no sugar crystals remain. Allow the syrup to cool to room temperature before adding the flowers.
Use fine caster sugar — it dissolves faster and gives a clearer syrup.
Macerate the flowers
Add the elderflower heads to the cooled sugar syrup. Slice the lemons and add them along with the citric acid. Stir everything well. Cover with a clean cloth and leave for 24 to 48 hours in a cool, dark place.
The longer you macerate, the more intense the flavour. 48 hours gives the best results.
Strain the syrup
Pour the syrup through a fine sieve or muslin cloth into a clean pan. Gently press the flowers to extract all the liquid. Taste the syrup — if it is too sweet, add a little lemon juice.
Strain twice for a clear, beautiful syrup without any cloudiness.
Bottle and store
Pour the syrup into sterilised glass bottles. Seal well and store in a cool, dark place. Once opened, keep in the fridge and use within 4 weeks.
Sterilise bottles by boiling for 10 minutes, or placing in the oven at 120°C for 15 minutes.
A word from Pavle
"We have been making elderflower syrup for over ten years. Each year is different — depending on the rain, the sun, the day we pick. That is precisely what makes it special. A syrup that lives, that reflects nature. Try it yourself, and you will understand why we never stopped."
— Pavle Švaić, Agropošta
Variations to try
With lemon & ginger
Add a piece of fresh ginger (5 cm) during maceration for a warm, spicy undertone that pairs perfectly with the floral elderflower.
With rosewater
Replace some of the water with rosewater for a romantic, floral variation. Wonderful in cocktails or over ice cream.
Less sugar
Use 1 kg of sugar instead of 1.5 kg for a lighter syrup. Add a little more citric acid to maintain shelf life.
Storage & shelf life
Keep cool
Unopened bottles keep for up to 1 year in a cool, dark place.
After opening
Keep in the fridge and use within 4 weeks.
Freeze it
You can also freeze the syrup in ice cube trays for use throughout the year.
Always check
If the syrup becomes cloudy or develops an odd smell, discard it.
Prefer the original?
Our elderflower syrup is made from wild flowers, hand-picked in Croatian forests. No artificial flavours, no preservatives — just flowers, sugar and citric acid.
Shop our elderflower syrup