Summer is around the corner, and although we are eagerly waiting for beach days and mountains hikes, the holiday season is still far away.
We are slowly changing our daily routine, adding more outdoor activities, lots of ice creams, pic nics and, much to our dismay, a later bedtime (it’s difficult for the kids to go to bed when there’s still light outside!).
I’m carrying on with my #100daysofwildflowers project on Instagram, even though I’m a bit behind. I’m learning a lot about wild plants, to take notes and to identify different species.
My perpetual nature journal is being filled every week, slowly transitioning from wildflowers to wild grasses as the temperatures become higher and the rain disappears.
I’ve finally made an attempt at making elderflowers syrup. I’ve discovered it about two years ago, somewhere on the internet, and have been obsessed ever since. This year I finally picked the right time for harvesting the flower heads.
This is the recipe I used, which was adapted from an infinite amount of online recipes:
50 flower heads
3 lemons (sliced)
2 litres hot water
2 tbsp white vinegar
2 kg white sugar
Pour the hot water into a bowl (I used an alluminium pan with lid) with the elderflower blossoms, the lemon slices, the vinegar and 200g of sugar. Stir gently, cover and leave it for 3 days.
Strain the syrup, add the remaining sugar and bring back to a boil. Pour the hot syrup into sterilized jars or bottles, and carefully close the lid.
The syrup can be stored in a dry cool place up to a year, or in the freezer. Once opened, it can be stored in the refrigerator for about a month.
I’m planning popsicles, aromatic cold teas and fizzy drinks!
Click on the image below to download.