elderflower syrup, pt. I

i am really happy to share this with you! when may approached, my whole family was thrilled at the idea that the elder trees were about to bloom. but let's take a step back.
elder {sambucus nigra} is very common in italy, it especially grows along railway lines, in damp woods and banks of rivers.

last year during this season i told my grandmother that i had tasted an elderflower fresh beverage and really liked it.  we used to make it too, don't you remember?, she cried. i didn't. so, as far as i'm concerned, last year was the first time we made elderflower syrup in my family. it was a test, so we made just a few litres, to see if we liked and if we actually drank it all.
we become sort of addicted, and when we finished it last summer we decided we'd make a larger quantity this year. so, it's a fresh family tradition!

the elder blooms in may, and we waited for the perfect day for the harvest: it has to be warm, no rain from a couple of days, with the flowers fully open and dry.
i wandered with marco on the countryside near home, to find trees not too close to the streets or to the vineyards {for pesticides}, and harvested about 100 flowers.

we (and the camera, too!) were covered in pollen.
at home, my grandma and i carefully washed the flowers, and put them in two little carboys with water, squeezed and cutted lemons. 
there was a sweet delicate scent all over our working table! anyway, isn't my grandmother pretty?

we had to wait for 24 hours, before filtering with a towel and adding sugar and citric acid {needed for storage. without it, it won't last}.
then, it was ready to be bottled and drunk, but i'll tell you about it next time.
the recipe it's below ♥

grandma's hands ♥

{nikon em + fujicolor 200}