The elderflowers are blooming. This is good on many levels. For one, flowers are just a prelude to berries. And berries are just a prelude to jelly. And elderflower jelly is something that my grandmother made as a child with her mother. I’m going to make some and bring it to Grandma Pellegrini.

Now that the weather is warmer, Grandma P. can go outdoors. I paid her a visit and strolled her around in her wheelchair and we stopped to pick the honeysuckle and taste it. She smiled and told me about the elderflower jelly she used to make.

I went to pick some. It is like a fine lace, soft and delicate, nutty and earthy smelling. Warm and sweet.

Elderflower is known to have medicinal qualities, a few drops under the tongue is said to boost the immune system.

When you have flowers, there are two things that are lovely to make. 1. Elderflower syrup and 2. Elderflower fritters. The first of the two begins with a pot full of flowers.

That are covered with water…

It turns out that when you boil elderflowers they turn to a bright golden color. Like liquid gold…

Strain it into a bowl to remove the flowers…

And in the now empty pot, add sugar. The reason you add sugar rather than stevia or agave is that the sugar preserves the syrup for a longer time and thickens it a bit. That being said, you could use a natural sweetener if you plan to use the syrup right away.

Or you can not add anything at all and have elderflower water, which is lovely too.

Next you’ll gather whatever jars you plan to store it in. A mason jar works well. I happened to have this little carafe handy so I grabbed it.

You’ll need a funnel unless you have very steady hands. I do not. I poured it all over the table even with a funnel…

And then I got wicked smaht and used a ladle. Learn from my mistakes people, use a ladle!

The syrup can be used for many things. It is subtle in flavor so I like to do something simple like make a spritzer out of it. It becomes darker over time, which makes a “blush pink” spritzer.

This would also be good in champagne, morning oatmeal, yogurt or whatever else your love.

All you need is about 1/4 cup of the syrup, or even less. A little goes a long way.

It’s nice with a squeeze of lime too. Or orange, tangerine, kumquat, whatever your heart desires.

Give this a try sometime! It’s so tasty.

What’s your favorite summer time beverage?


If you liked this post, you might also like:

~ Lemon Cooler from Elana’s Pantry

~ Honey & Saffron Liquor from Eat Boutique

~ Homemade Ginger Ale from Simply Recipes

~ Homemade Tonic Water by Georgia Pellegrini

~ Sweet Woodruff Wine by Georgia Pellegrini

“Homemade Elderflower Syrup”

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 6 cups


  • 4 cups elderflower blossoms
  • 8 cups water
  • 1 cup sugar


  • Place the elderflowers in a medium, heavy-bottomed sauce pot. Cover with the water and bring to a boil. Let simmer, covered, for 30 minutes.
  • Remove the pot from the stove and strain the liquid into a fine mesh strainer into a bowl. Discard the flowers.
  • In the same sauce pot add the sugar. Whisk the liquid back into the pot with the sugar.
  • Bring to a simmer for 10 minutes more. Remove from the heat and, using a funnel and a ladle, pour it into mason jars to store in the refrigerator. Use as a flavoring for spritzers or as a delicate flavoring for oatmeal, yogurt and other favorite things.