A great classic of the Dolomites, elderflower syrup is super refreshing and indispensable for preparing Hugo, the must aperitif of the pale mountains.
- 15/20 elderflowers
- 1 liter of water
- 1 kg of brown cane sugar
- 4 lemons
The flowers should never be washed, so before proceeding, leave them a little aside so that any insects move away and then shake them well before starting the processing.
In a large pot, put the elder flowers, the water, the sugar and the coarsely cut lemons.
Mix well, and let it rest for a few hours, stirring occasionally.
When you feel that the sugar is completely dissolved, you can proceed to filter the syrup.
Once filtered, simmer for 5 minutes before bottling.
With these doses you get about a liter and a half of syrup. If you make large quantities, you can also freeze it to have a supply always available!