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bottle of suc de soc (elderflower syrup)
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5 from 9 votes

Homemade Elderflower Syrup Recipe

This elderflower syrup recipe makes a sweet floral base for creating delicious drinks and desserts. Make this recipe for a taste of summer!
Prep Time 10 minutes
Brewing Time 2 days
Total Time 2 days 10 minutes
Servings 20 servings
Calories 200kcal
Author Chrissie


  • 2 lemons sliced or cut into chunks
  • 15 Elderflower Blossoms rinsed, leaves and stems removed as much as possible
  • 1 kilogram granulated sugar (approx. 5 cups)
  • 1 liter water (approx. 4 cups)
  • 20 grams citric acid (approx. one rounded tablespoon)


  • Add the lemon slices and elderflower blossoms to a large heat-safe pot or large jar with a lid that's at least 2 litres (8 cups) in size.
  • In a separate pot, add the sugar, water and citric acid and let the mixture come just to a boil (make sure all the sugar has dissolved).
  • Pour the sugar syrup slowly over the lemons and elderflower blossoms and stir well to combine.
  • Let the mixture come to room temperature and cover with a lid (make sure the lid is airtight, so use plastic wrap if necessary).
  • Let the mixture sit for 48 hours, stirring a couple of times each day.
  • After 48 hours, strain the mixture through a strainer and cheesecloth to remove any impurities. You'll be left with a clean-looking syrup that's slightly yellow in colour.
  • Add this syrup to a pot and bring it to a boil. Turn the heat down so the mixture sits at a low boil for about 10 minutes.
  • Add the hot syrup to prepared jars or bottles for canning (this syrup is shelf-stable if proper canning procedures are followed), or store in an airtight container in the fridge for up to 2 months.

To serve:

  • Mix with still or sparkling water at a syrup to water ratio of 1:8 (about 1/2 cup/120 ml of syrup for every 4 cups/1 litre of water)


This recipe yields about 4 to 5 cups of syrup. 
To serve, add about 1/2 cup of syrup for every 4 cups of water and adjust to your taste.
The nutrition information for this recipe is for approximately 1/4 cup of syrup (when mixed with 2 cups water). 
This syrup can be preserved and shelf-stable for up to one year if proper canning procedures are followed. 


Serving: 0.25cups | Calories: 200kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 15mg | Fiber: 1g | Sugar: 50g | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg