Die Hollerblüte im Juni ist das verlässlichste Zeichen dafür, dass endlich richtig Sommer ist. Mit unserem Rezept für Holunderblütensirup lässt sich der Geschmack des Sommers in Flaschen füllen.
After collecting, the elderflowers should be cleaned of the largest impurities. Cut the lemon into slices. Then place the elderflowers together with the sugar, lemon juice and lemon slices in a large container and stir until there is no more sugar substitute at the bottom. If necessary, add mint or lemon balm and stir well again. Place the container in a cool place and cover with a cloth. Stir again once or twice a day.
The rule of thumb is that the syrup is ready as soon as there is no more sugar on the bottom, i.e. it is completely dissolved. However, the flowers should be infused for at least 3 days to release as much flavour as possible. When the syrup is ready, it can be decanted into smaller bottles. To do this, clean the bottles well and boil them. Pour the syrup mixture through a coarse sieve to remove the cones and lemon slices. Finally, filter the syrup through a fine cloth (gauze cloth, straining cloth or similar) and pour into bottles.
You can also boil the syrup briefly before bottling it. However, some of the vitamins will be lost and the syrup will usually keep for a long time even without heating. Instead of sugar, you can also prepare the syrup with birch sugar (xylitol). Simply replace the sugar 1:1 with xylitol and stir the syrup mixture several times a day. A few sprigs of mint (simply add to the water-sugar mixture together with the elderflowers) give the syrup an even fresher flavour. And you have alcohol-free Hugo at home.
