If you've ever paid $18 for a bottle of elderflower cordial at a specialty shop, I have good news. The tree growing wild along your local river might be the same plant - and you can turn it into syrup at home for the cost of sugar and a couple lemons.
Elderflower syrup is a simple infusion: fresh elderflowers, steeped in warm sugar syrup with lemon, strained into something you'll want to put in everything. It tastes like peach and honeysuckle had a baby. One spoonful and you'll understand why Europeans have been bottling this stuff for centuries.
Where to find elderflowers
Look for elderflower trees blooming in late spring - for us here in Idaho, it's been the last 2-3 weeks which is the first part of June. You'll usually find the trees near water - rivers, creeks, ditches and the unglamorous edges most people drive past. The clusters are small, white, and impossible to miss once you catch the smell. Snip what you need and leave the rest; these same blooms turn into elderberries by fall, which you'll want too.
What elderflower has been used for traditionally:
Long before it showed up in cocktail bars, elderflower had a steady job in home apothecaries. Herbalists have used it for generations to ease seasonal congestion, support the body through colds and fevers, and calm irritated sinuses during allergy season. It's also rich in flavonoids - the same antioxidant compounds found in a lot of the produce we're told to eat more of.
Elderflower Syrup
- Makes about 1 quart. I doubled this for a half-gallon batch
- 4 cups water
- 4 cups sugar
- 2 lemons, sliced
- 1 tsp citric acid (optional, acts as a natural preservative and balances the sweetness)
- 2 cups elderflowers, stems removed
How to make it:
- Snip the flowers from the stems, removing as much stem as you can. Slice your lemons and add both to a large mason jar.
- Bring the water and sugar to a simmer, stirring occasionally until fully dissolved. Let it cool until just warm enough to comfortably dip a finger in.
- Pour the warm syrup over the flowers and lemon. Stir or gently shake to combine.
- Let it sit for 2–3 days at room temperature, swirling occasionally.
- Strain through a fine mesh sieve or cheesecloth into a clean jar. Seal, date it, and store in the fridge.
Creative + delicious ways to use it:
- Stir into iced matcha for a floral twist on your morning routine
- Add 2-3 tbsp to sparkling water for a natural, homemade soda
- Splash into lemonade for an upgrade that tastes way fancier than it is
- Mix with sparkling wine and a squeeze of lime for an easy spritz
- Add to gin or vodka soda for a homemade take on a bar-menu favorite
- Drizzle over plain yogurt or vanilla ice cream
- Stir into hot or iced black tea for something quietly special
- Use in place of simple syrup in your favorite cocktail or mocktail recipe
