Elderberry Syrup
Voici une recette que je ne vous avais jamais proposée ici mais que je réalise pourtant chaque année au printemps : le sirop de sureau. good okay, on ne peut sortir qu’à 1 km autour de chez soi, mais si vous avez de la chance de tomber sur un sureau (pas en bord de route !) ramassez vite des ombelles car la saison est courte. Habituellemnt on cueille le sureau en montagne lors de nos balades printanières mais là pas possible, hein ! Bon, j’ai de la chance d’en avoir en bas de la maison donc banco, c’est parti pour le sirop cette année quand même.
Le sirop de sureau est floral et légèrement acidulé grâce au citron,
In short, it’s my favorite syrup and also the girls’ favorite at aperitif time. (and I can tell you that right now it’s the aperitif underwear party at our house !). If you are crazy, you can also get started with the version of elderberry syrup with rhubarb, it's also really good ! Little bonus, a cake recipe with this elderberry syrup recipe is coming very quickly, yes I’m not done with elderberry !
Elderberry Syrup
POUR 2 MEDIUM BOTTLES
- 7 elderflower umbels
- 1 kg of blond cane sugar
- 80 key of water
- 1 yellow lemon
- Start by separating the elderflowers from the umbel stems and keeping only the flowers.
- Wash and cut the lemon into slices.
- In a casserole, pour the water, sugar, lemon and elderflower.
- Leave this mixture to macerate for 12 hours at room temperature..
- Mix, bring to a boil and keep at a low boil for 20 minutes.
- Filter and pour hot into bottles.
- Keep cool.
Christiane Monod
29.4.20You can do the same, but leave it 3 days in the shade in a cool place, stirring every day
Then on the third day, when sugar (blond) is completely melted, pass through a fine mesh strainer to retain the flowers, and put in sterilized bottles.
The syrup will keep very well (sterilized bottles).
So the syrup has the advantage of retaining all its vitamins (labile) who were not killed by the heat….
Good tasting
Emilie
1.6.20Thank you for sharing your experience !