They are white, small, beautiful and grow profusely in the wild: elderberry flowers can be used to make a delicious syrup to be mixed with cold still or sparkling water… Or even to create cocktails with white wine or champagne!
Steep eight bunches of elderberry flowers (without stems) in one litre of water with the juice of one lemon and 1 kg of sugar for three days, in a container with a lid. Stir from time to time. Boil for 10 minutes, leave to cool and filter. Bring the syrup to the boil once more before pouring it into bottles to ensure it preserves even better. Once opened, you can store your bottle of elderberry syrup in the fridge for a few days.