I absolutely LOVE the scent and flavour of Elderflower. To me it goes hand-in-hand with the summery wafts of jasmine and gardenia. Yet Elderflower is nowhere near as common. When you do find it growing wild (or in the garden), it’s such a delight to use for homemade Elderflower syrup (cordial) or to use in baking!
Since we are mostly Keto these days, I wasn’t intending on making any Elderflower cordial this year (like I have in the past). However, the giant delicate blooms at our village park were beckoning, so I thought “maybe I could try a sugar-free, keto approved version?”
I picked about 12-15 large perfectly fresh Elderflower heads and wandered back home. Make sure you smell the flowers and that they don’t have brown bits on them. Otherwise your syrup could taste a bit “off”. If they smell amazing, then they are good to go!
While the normal version of this recipe calls for sugar and water to be boiled (a sugar syrup), I used my trusty liquid stevia. I buy this brand from Woolworths (this is not sponsored by the way, and there are no affiliate links in this post).
Side note: 25mm of the liquid Stevia is equivalent to 1 cup of sugar. The reason I use liquid Stevia so much is because it has some agave in it and, I find, it has no weird aftertaste (that odd cooling effect you get on the tongue from some keto sweeteners, which can be a bit off putting).
12-15 large elderflower heads
150mm liquid Stevia
1 tbsp citric acid
Juice of 1-2 limes
Optional: juice of 1 lemon
Combine 6 cups of cold water with 150mm of liquid stevia, and pour over the Elderflower heads in a large container. My brass Pottery Barn ice bucket works perfectly for this. Also, I would recommending removing as much of the stems as possible and using just the flower heads. I was a bit lazy with this part, as you can see! Eeek!
Then, add a tablespoon of citric acid, a squeeze of fresh lime juice (1-2 whole lime) and/or squeeze of fresh lemon (whole lemon).
Give it a big mix and make sure you Elderflower heads are submerged. You may need to add a plate or something on top to keep them submerged – I didn’t need to with mine. Cover the mixture and leave for 48 hours, giving it a gentle stir once or twice a day. You’ll notice that the liquid and flower go yellow after a day or so, which is normal.
After 2 days, strain your mixture through a fine sieve or cheesecloth, into a jar or bottle. If you want your syrup to last for up to 12 months, strain it into a pot on the stove and give it a gentle boil for about 5 minutes.
Then, pour into sterilised jars or bottles and keep in the fridge. Voila! Homemade sugar free Elderflower syrup.
This is such a lovely, summery, no-sugar treat. It’s delicious adding a dash to some champagne to make an Elderflower champagne cocktail.
Or, you could add some syrup to Gin with fresh lime, cucumber and mint for a refreshingly sweet twist and a G&T.
It’s also at it’s finest added straight to some sparkling water with a wedge of lime and fresh mint. It’s such a unique and delicate flavour.
Do you have any good Elderflower recipes or tips? I’d love to know so please share below!