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–+ servings
A jar of elderflower syrup sitting in the window light on a summer afternoon
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Elderflower Syrup & Candied Elderflowers

A two-for-one recipe to make Elderflower Syrup and Candied Elderflowers, two great ways to add elderflower flavor to drinks and desserts.
Prep Time15 minutes
Cook Time1 hour
Infusing Time20 minutes
Total Time1 hour 35 minutes
Course: Dessert
Servings: 2 cups syrup
Author: Karie

Ingredients

Elderflower Syrup

  • 2 cups sugar
  • 2 cups water
  • 1 cup packed fresh elderflowers (removed from stems)

For Candied Elderflowers

  • about ½ cup sugar

Instructions

For the syrup:

  • Add sugar and water to a heavy-bottomed saucepan. Bring to a boil, then reduce heat to a simmer. Simmer for about five minutes, or until sugar is completely dissolved.
  • Turn off heat and allow syrup to cool slightly, about 10 minutes.
  • Add elderflowers and swirl to mix into syrup. Cover with a lid and infuse for 20 minutes.
  • Strain syrup into a clean jar and set flowers aside.

For the candied elderflowers:

  • Preheat oven to its lowest setting - it should be under 200° F (I set mine to 170° F). Line a baking sheet with parchment paper.
  • Place sugar in a small bowl. Dip strained, syrup-coated flowers into sugar; toss to coat and gently shake off any excess sugar.
  • Lay flowers onto prepared baking sheet in a single layer.
  • Bake until completely dry, about an hour. You should be able to crumble the flowers with your fingers easily.
  • Let the candied flowers cool before storing.

Notes

The elderflower syrup can be stored in the refrigerator for up to a month.
The candied elderflowers can be stored in an airtight container in a dark, cool cupboard for up to a year.