A great classic of the Dolomites, elderflower syrup is super refreshing and indispensable for preparing Hugo, the must aperitif of the pale mountains.

Ingredients:

- 15/20 elderflowers

- 1 liter of water

- 1 kg of brown cane sugar

- 4 lemons


Method:

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!