Grandma’s Elderflower Syrup with Mint and Lemon Balm

Grandma’s recipes have a special charm – not only are they fragrant, but they hold memories of childhood and summer holidays. One of the absolute favorites is homemade elderflower syrup with mint and lemon balm. Delicious, refreshing, and free from unnecessary preservatives.

What you’ll need:

• 30–40 large elderflower heads (picked in the morning for the best aroma)
• 2 liters of water
• 1.5 kg cane sugar
• 2 lemons
• 1 handful fresh mint
• 1 handful fresh lemon balm
• 40 g citric acid

Instructions:

1. Bring the water to a boil, let it cool slightly, and pour it over the rinsed elderflowers. Add sliced lemons, mint, and lemon balm.
2. Let it infuse for 24–48 hours in a cool place (not in direct sunlight), stirring occasionally.
3. Strain the liquid through cheesecloth or a fine sieve into a pot, add the sugar and citric acid.
4. Gently heat and stir until the sugar is completely dissolved. Do not boil!
5. Pour the hot syrup into sterilized bottles and seal tightly.

Serving tips:

This elderflower syrup is perfect with sparkling water, ice, and a slice of lemon. It also makes a great base for homemade lemonades or kid-friendly summer mocktails.

Store in a cool place and consume within 6 months. Keep refrigerated after opening.