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Bottle of homemade elderflower syrup with fresh elderflowers, lemons, and a glass of diluted elderflower cordial

Homemade Elderflower Syrup (Elderflower Cordial)

A concentrated homemade elderflower syrup made by infusing fresh elderflowers and lemon in hot water for 24 hours, then straining and briefly boiling the liquid with sugar and citric acid. Dilute it with still or sparkling water for a floral early-summer drink.
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Prep Time 35 minutes
Cook Time 40 minutes
Infusing Time 1 day
Total Time 1 day 1 hour 15 minutes
Servings: 4 bottles of 330 ml
Course: Drinks, Syrup
Ingredients Method Notes

Ingredients
  

  • 18 large fresh elderflower heads
  • 2 liters water
  • 2 large lemons scrubbed and sliced
  • 1.5 kg granulated sugar
  • 1 teaspoon citric acid

Method
 

  1. Gather the elderflowers: Pick fresh, fragrant elderflower heads on a dry day. Shake them gently but thoroughly to remove small insects.
  2. Prepare the flowers: Trim away the thick green stems. A few small stems are fine, but large stems can make the syrup bitter. Avoid washing the flowers unless they are visibly dirty.
  3. Add the lemons: Place the elderflowers in a large, clean, heat-safe pot or container. Add the sliced lemons over the flowers.
    Fresh elderflowers in a glass bowl with lemon slices, prepared for homemade Romanian elderflower soda.
  4. Boil the water: Bring 2 liters of water to a boil in a separate pot. This takes approximately 15 minutes.
  5. Prepare the infusion: Pour the boiling water over the elderflowers and lemon slices. The flowers and lemons are not boiled directly. Cover the container and leave the mixture to infuse for 24 hours in a cool place.
  6. Strain the infusion: Strain the liquid through a fine sieve, cheesecloth, or clean kitchen cloth. Press the flowers and lemons gently to extract the remaining liquid without crushing them aggressively.
    Strained elderflower syrup base in a pot, ready to be boiled and finished.
  7. Add the sugar: Pour the strained infusion into a large pot. Add the sugar and citric acid, stirring well.
  8. Heat the syrup: Place the pot over medium heat and stir until the sugar dissolves. Bring the syrup to a boil, which should take approximately 10–15 minutes.
  9. Boil briefly: Once the syrup begins boiling, cook it for another 10 minutes. Keep the heat controlled to prevent it from foaming over.
  10. Fill the bottles: Pour the hot syrup immediately into hot sterilized glass bottles. Seal them, keep them upright, and allow them to cool undisturbed at room temperature. This method does not use a water bath.
    Bottles of homemade elderflower syrup with a large jar of elderflower infusion in the background.

Notes

  • This recipe uses approximately one lemon for every liter of water.
  • Fresh, fragrant elderflowers give the best flavor. Avoid brown, wilted, wet, or roadside flowers.
  • Do not boil the flowers themselves. Boiling water is poured over them to prepare the 24-hour infusion.
  • Washing can remove pollen and aroma. Shake the flowers thoroughly and rinse them only if necessary.
  • Remove the thicker green stems, as they may add bitterness.
  • The syrup is concentrated. Start with 1–2 tablespoons per glass of still or sparkling water, then adjust to taste.
  • Store sealed bottles in a cool, dark place. Refrigerate after opening.
  • Discard the syrup if it develops mold, an unusual smell, unexpected fizzing, pressure, or suspicious cloudiness.
  • The recipe makes approximately 1.4 liters, enough for about four 330 ml bottles.