Elderflower Syrup

20 to 25 elderflower umbels

4 lemons, juiced and zested

1 quart (1 liter) water

2 1/4 pounds (1 kilogram) sugar

Rinse flower umbels and give them a good shake to remove any insects or debris.

Remove small florets from stems using scissors or clean fingers, dropping them into a large bowl or non-reactive container. Compost or discard stems. The only edible parts of Sambucus are the flowers and berries—all other parts are toxic. A few stray stem bits in with the flowers in this recipe won't hurt you, but you want to get rid of most of them.

Add lemon juice and zest to flowers.

In a separate pot, bring water and sugar to a boil, stirring to dissolve sugar.

Once sugar has completely dissolved, pour hot syrup over elderflowers and lemon. Stir well.

Cover bowl or container and leave mixture at room temperature for 3 to 5 days. During this time, the flavor of the elderflowers will infuse syrup.

Strain elderflower syrup through a sieve or colander lined with cheesecloth or butter muslin.

Transfer syrup to clean canning jars or bottles.

Serving Suggestions

A tablespoon or two of elderflower syrup in seltzer or club soda makes a refreshing beverage.

Add elderflower syrup to white wine or vodka for an aromatic aperitif.

Drizzle elderflower syrup over fresh fruit (it's especially good with strawberries), yogurt, or ice cream.

Add a small spoonful of elderflower syrup to heavy cream before whipping it for a delicately flavored dessert topping.