The Elder’s are in bloom, and I went out and carefully pruned the bush of select flowers, so that when the berries come, they will not overwhlem the branchs (my bushes can produce so hard, that they will break their own branches with the weight of the fruit).

Pick the heavenly scented star shaped mini flowers off the stems over a bowl to catch them, you hold the stem and gently stripe them off with your clean hands. Put your flowers and one finely sliced lemon into a steel pot, just cover with water and bring to a simmer for ten min.  Put into a cheese Cloth and allow to drain for at least four hours or overnight in the fridge.

Measure how much liquid you have and then I do a 2 to 1 ratio, so two cups of liquid to one cup of sugar and I bring it back up to a boil and into a clean hot jar, if you want to keep it for long term use, I will hot water bath it for 15 min, if I want to use it in the next two months, I let it cool and store in the fridge.

Idea’s for this lovely golden yellow syrup, well pancakes and waffles are the easy off the top, but lets consider using it as the base for a wonderful cool refreshing summer drink, or drizzles over fresh fruit etc, a tiny bit goes a long way in the flavor department.