HolunderBlütenWunder: Elderflower Syrup from Tübingen

In 1979, Roberto Deimel offered an ice-cold drink based on Grandma Martha's family recipe at the Tübingen marketplace. Restaurateurs took notice, and word of the small blossom kitchen spread entirely without advertisements. That is how the syrup got its name. Today, his daughter Malena Medam helps run the business, and the product range has deliberately remained small: four types of syrup, all containing elderflower.

Four varieties, one blossom

The Premium Elderflower Syrup is the classic: elderflowers, plenty of lemon, and beet sugar—floral and fresh. The Elderflower & Ginger Syrup adds a spicy kick and is particularly well-suited for hot drinks. In the Elderflower & Rhubarb Syrup, direct rhubarb juice takes center stage—crisp and tart, and ideal for a red Hugo. The Elderflower & Quince Syrup contains direct quince juice from Baden-Württemberg and has a tart, aromatic flavor.

Hand-picked

The elderflowers are hand-picked on sunny days around noon in May and June and processed fresh from the harvest in Tübingen. The blossoms, beet sugar, and quince juice come from Baden-Württemberg, while the lemons come from Italy. Mix in a ratio of 1:4 with sparkling water, still water, or hot water—this means one bottle makes about a liter of drink. In summer, it can be used for a spritzer, homemade lemonade, or a Hugo with sparkling wine, mint, and lime. In winter, pour hot water over the syrup, adding lemon or cinnamon. It also has a place in the kitchen: in dressings, over vanilla ice cream, in fruit salad, or in a panna cotta. After bottling, the syrup is gently pasteurized and remains shelf-stable for over three years when unopened.

Order HolunderBlütenWunder online

At Leni & Hans, you can have HolunderBlütenWunder delivered to you in 1–3 days. Once opened, the manufacturer states that the syrup will keep in the refrigerator for at least six weeks.