The Easiest Homemade Elderflower Syrup Recipe

Last Updated on June 11, 2025 by Nico

This elderflower syrup recipe is a simple way to enjoy the delicate floral sweetness of elderflowers. I’ll show you how to make your own syrup with foraged elderflowers, plus tips on storage, variations, and delicious ways to use it.

Why make elderflower syrup

For me, elderflower syrup is the taste of summer! They have a light, citrusy flavour that makes a lovely addition to sparkling water and over ice cream!

If you’re into foraging, making your own elderflower syrup is so fun because it’s something that you usually can’t find for sale in the average grocery store. And if you can find it, it usually costs an arm and a leg and is full of artificial flavors. I think it’s much nicer to make your own! 

Foraging tips

Elderflowers grow on elder trees (Sambucus nigra), which grows as a large shrub or small tree and is commonly found along hedgerows, woodland edges, and open fields across much of North America and Europe.

Elderflowers have compound leaves (typically with 5–7 serrated leaflets), greyish-brown bark, and flat-topped clusters of tiny, creamy white florets. The flowers have a light, sweet smell.

The flowers usually bloom in late spring or early summer, between late May and early July, depending on your location. For the most potent elderflowers, the best time to forage is on a dry, sunny day in the late morning when the flowers are fully open. Avoid harvesting flowers that are browning or past their prime. 

Always harvest from clean, unsprayed areas, and leave enough behind for wildlife and elderberries later in the season. (We love making homemade elderberry tincture and elderberry gummies!)

Fresh or dried elderflowers

You can use either fresh or dried elderflowers. I prefer using fresh flowers because it’s fun to forage for them and make something special in the summer. But if you don’t have them growing near you, you can use dried ones.

How to make elderflower syrup

Ingredients

10–12 elderflower heads, freshly picked (make sure they are fully open and fragrant) or dried – Here’s a dried, organic source if you can’t find them locally

White or brown sugar – Here’s a source for organic raw white sugar

Small lemon, sliced (organic if possible)

Citric acid – Here’s a source

Tools

Sterilized glass bottles or jars – to store the finished syrup. A swing-top bottle or pint jar works well

Scissors or garden snips – to harvest elderflower heads cleanly

Large bowl or glass jar – for steeping the flowers in the syrup

Small saucepan – to dissolve the sugar into water and make the syrup

Measuring cups and spoons – to measure sugar, water, citric acid, etc

Fine mesh strainer or muslin cloth – here’s a source for unbleached cheesecloth

Instructions

The first step is to clean the flower heads. Shake the flower heads gently to remove any insects. Avoid rinsing them to preserve their flavor—just inspect carefully. Snip off most of the thick stems, as they can be bitter.

Wash your lemons (it’s best if they are organic and unwaxed) in soapy water. Pat them dry. Slice them and add them to your heat-proof bowl. I prefer using lemon slices because lemon zest is harder to strain off.

In a small saucepan, combine the sugar and water. Warm on a low heat, stirring, until the sugar is fully dissolved. Try not to boil it!

Then add the citric acid and stir until combined. Then turn off the heat and let it cool for about 10 minutes.

Place the whole flower heads in the bowl with your lemon slices. Pour the warm syrup over them.

Cover the mixture with a lid or a clean cloth and let it steep at room temperature for 48 hours in a cool, dark place out of direct sunlight.

After steeping, strain the syrup through a fine mesh strainer or cheesecloth into a sterilized bottle or jar. Compost the elderflowers.

Store in the refrigerator for up to 4 weeks!

How to enjoy elderflower simple syrup

This syrup has a variety of culinary uses:

• Add a splash to a flute of champagne to make a refreshing elderflower champagne

• Stir into sparkling water or lemonade for a refreshing beverage in the summertime
  
• Add a splash to ice cream or drizzle over lemon sorbet
  
• Use in homemade salad dressing with olive oil
  
• Mix with white wine or gin for a summer cocktail
  
• Combine with soda water and a slice of lemon for a lemon elderflower syrup
  

Storage tips

• Keep bottles in a cool dark place or the fridge
  
• Once opened, refrigerate and use within a few weeks
  
• Freeze in small portions if you make a large batch
  
• Label with a date using masking tape
  

Happy foraging, and enjoy your syrup!

Disclaimer – I’m not a medical professional and do not intend to offer medical or health advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your health care provider before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction or unexpected side effects like interactions with other medication. 

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