Elderflower Syrup

Elderflower Syrup


Elder flowers are the fragrant flower that comes before the elder berry. They are sweet like a rose yet distinct in their specific nature, divinely scented and begging to be infused in desserts and sweet drinks alike. The elder plant is found all over the world, though most abundant in North America.  Elderflower also has medicinal uses, it’s anti-viral, anti-bacterial properties help ward off illness and strengthen the immune system.

“Research in Ireland showed that elderflower extract was effective in killing many common hospital pathogens, including methicillin-resistant Staphylococcus aureus (MRSA)1. This study gave scientific proof of elderflower’s antibacterial properties against most gram negative and gram positive bacteria tested that align with traditional medicine uses of the past. Further study of elderflower components showed the potential for antiviral and anti-inflammatory benefits as well.”

Be advised to only use the white flower, fully separated from the stems, the stems and leaves are toxic but the flowers are deemed safe and edible.

Use Elderflower Syrup in…

•creamy desserts, such as, panna cotta, or creme brûlée

•mixed with sparkling water

•cocktails (use instead of St. Germain)

•as a decadent pancake syrup

•ice cream and popsicles

Elderflower Syrup


  • 16 Elderflower heads, flowers separated from the stems (roughly 1 1/2 C flower heads, unpacked)
  • 1 C raw cane sugar
  • 1 C water


  1. In a saucepan bring the sugar and water to a simmer until sugar is melted and a syrup has formed.
  2. In a heat proof bowl add the elderflowers, pour the syrup over top.
  3. Cover and let sit for 2 days.
  4. Strain the flowers, pressing all the juices out and keep the syrup in a well sealed jar in the fridge.

•cakes and cookies