11 ("forager's dozen") Elder flower branches
- Combine the sugar and water in a pot. Stir to dissolve sugar, then bring to a boil over a medium-high flame. Remove the pot from the heat.
- Pull the elder flowers from the coarse stems and push them down into the syrup. Let the flowers steep until the syrup has cooled to room temperature.
- Strain the syrup through a sieve, pressing lightly on the flowers to extract most of the syrup that clings to them. Place the syrup in a glass jar, seal, and refrigerate. Should last at two weeks.