Elderflower Syrup 1 cup sugar juice of 1 lemon 1 cup water 8 cups elderflowers Make sure the flowers are young and white avoid any which are turning a creamy colour. Boil the sugar, lemon juice and water for 10 minutes, stirring until sugar is dissolved. Pour the syrup over the flowers. Cover with a clean cloth and leave overnight, then strain. Bring the liquid to the boil, remove from heat immediately and bottle. Store in the fridge for several months, discarding if it begins to bubble, ferment, or if any mould appears. Take 2 tablespoons twice a day for 6-8 weeks before hayfever season, or to treat a sinus problem. Add a little to fruit dishes, especially apples and pears, or fruit salads. Elderflower Cordial 1.5kg sugar 1 litre water 15 or more elderflower heads 2 oranges 2 lemons 2 limes 30g tartaric acid Dissolve the sugar in the water. Bring to the boil. Add flowers. Place fruit and tartaric acid in a bowl and pour over the syrup. Stir well and cover loosely. Leave for 24 hours. Strain. Bottle as desired. Store for up to 3 months in the fridge, or freeze. Elderflower Fritters (2) 200g flour (1 3/4 cups) 2 eggs 1/2 cup milk pinch salt 16 elderberry blossoms with stems sugar for dusting oil for frying With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Elderflower Jelly 2kg apples, chopped whole, cores included 1.75 litres water 1kg sugar 6 large elderflowers 4 tablespoons lemon juice Put apples in a saucepan with the water. Bring to the boil and simmer until soft and pulpy, about 30 minutes. Line a colander with muslin, pour in the apple mixture and leave overnight to drain without disturbance. Next day, measure the liquid and add 2 cups of sugar to every 600ml of juice. Bring to the boil, adding the elderflowers tied in a piece of muslin. Boil steadily for 20 minutes until a little tested in cold water will set. Remove flowers after 5 minutes, or when the jelly is flavoured to your taste. At the last moment, skim off surface scum and stir in the lemon juice. Bottle and seal when cool. Elderflower Mousse 200g marscapone cheese 2 tablespoons commercial custard 125ml elderflower cordial 1 cup whipped cream Whisk all ingredients together to a mousse consistency. Elderflower and Orange Muffins 1 cup plain flour 3 teaspoons baking powder pinch salt 4 tablespoons sugar 1/2 cup fresh elderflowers 1 egg, beaten 1/4 cup milk 3 tablespoons melted butter, cooled 1/3 cup orange juice 1 teaspoon grated orange rind orange marmalade Sift flour with baking powder, salt and sugar, combine with elderflowers. Combine beaten egg, milk and butter. Add all at once to dry ingredients and stir lightly until blended. Quickly stir in orange juice and rind. Fill greased muffin tins to two-thirds full and bake at 190C for about 25 minutes. Serve hot with orange marmalade. If desired, drop a spoonful of orange marmalade on top of each muffin before baking.

I do use pectin in my fruit syrups. This is what I use and the one I give when teaching classes: I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.

You are in a much warmer zone than I am, but in my garden, the red elderberry (Sambucus pubens /aka S. racemosa) blooms decidedly earlier than the American elderberry (S. canadensis), which has dark, purplish-red berries and is used for jam. I grow the former one for the birds. Are you referring to S. caerulea when you say "blue elderberry" or S. canadensis? We don't grow caerulea here.

I took the teenage boy with me to get more water so I can use the RO water in the hopes of avoiding any off taste. Thank you for the information on the Splenda syrup. It is nice to know that it can be done. Lindac, right now, I am canning peaches but working the syrup for that reminded me that I had wondered about Splenda syrup. Eventually, I will work with my daughter on making some infused syrups for coffee and to play with. Right now, I still have 21 pounds of peaches on the counter to deal with and I hope to buy another box 25 lb box next pay day. Then apples should be coming on. The Splenda syrup will probably wait until the fall.