HolunderBlütenWunder Elderflower & Quince Premium Syrup. Syrup made from direct-pressed quince juice and elderflowers – tart, aromatic, fruity, and regional.

HolunderBlütenWunder Elderflower & Quince Premium Syrup is a syrup made from direct-pressed quince juice, elderflowers, lemon juice, and beet sugar in a 250 ml bottle. It is produced by HolunderBlütenWunder in Tübingen, with the quince juice sourced from Baden-Württemberg. Diluted in a 1:4 ratio, it becomes a spritzer, lemonade, or a hot beverage.

Elderflower & Quince from HolunderBlütenWunder brings a nearly forgotten fruit back into the glass. The quince is an ancient cultivated fruit related to the apple and pear. Raw, it is hard, sour, and tart; hardly anyone bites into one. Only when cooked, pressed, or preserved does its fragrance emerge. In the past, many gardens had a quince tree, and in the autumn, jelly and bread were made from the fruit. This syrup contains direct-pressed quince juice, meaning freshly squeezed juice without the detour through a concentrate. Combined with water, beet sugar, lemon juice, elderflowers, citric acid, and a splash of vinegar, it creates a syrup that bridges early summer and autumn. Elderflowers bloom in June, and quince ripens in October. In the bottle, they meet. This syrup is also a concentrate and is diluted with water, according to the manufacturer, in a ratio of about 1:4.

Taste

Tart, aromatic, and fruity – that is how HolunderBlütenWunder describes this variety. Upon opening the bottle, the quince reveals its typical fragrance. It is reminiscent of ripe apples and pears, accompanied by a lemony freshness and a hint of rose. The elderflower settles over it in a floral way without overpowering the fruit.

On the palate, the fruit appears first, followed by the acidity. The quince brings a subtle tartness, similar to a quince jelly, only fresher. The lemon keeps the flavor vibrant, and the beet sugar rounds it off. A slightly tart fruity note lingers in the finish, remaining on the palate for a while. The more you dilute it, the more refined this note becomes.

With cold sparkling water, the syrup tastes fresh and zesty. With hot water, the quince moves further into the foreground, and the aroma becomes more intense. Especially in autumn and winter, this is a lovely change from fruit tea. Those looking for a lightly sweet syrup with clear berry fruit will find the tart quince too unusual. For everyone else, this very tartness is the appeal.

Usage

The manufacturer suggests spritzers, homemade lemonade, and hot beverages as basic applications. For a spritzer, add two tablespoons of syrup to a large glass and fill with cold sparkling water. For a homemade lemonade, mix syrup, sparkling water, lemon slices, and ice in a carafe. Infused with hot water, a cinnamon stick, and an orange slice, it becomes an autumn drink.

This variety also works well in sparkling wine, a Hugo, and many cocktails. For a Hugo with quince, add two centiliters of syrup to a wine glass, along with ice, a lime slice, and a sprig of rosemary instead of mint. Top up with sparkling wine and a little sparkling water. Combined with gin and tonic, it creates an autumnal long drink; with apple juice and sparkling water, a fruity spritzer for children.

The syrup can be creatively combined with herbs. Rosemary and basil pair particularly well with the tart quince. Place a sprig of rosemary in the carafe or crush a few basil leaves in the glass before pouring.

In the kitchen, you can use it like a liquid quince jelly. A spoonful in a sauce for game or duck adds a fruity acidity. A dressing made of syrup, apple cider vinegar, mustard, and walnut oil goes well with lamb's lettuce with pear and blue cheese. Drizzled over semolina porridge, rice pudding, or vanilla pudding, it adds an autumnal note. A dash in the filling of an apple strudel or in a batter for quark waffles also works well. Once opened, store the bottle in the refrigerator; according to the manufacturer, it will keep there for at least six weeks.

Our tip: Drizzle a tablespoon of syrup over a warm baked apple with vanilla sauce. Quince and apple complement each other, while the elderflower adds a subtle freshness.

Origin

With this variety, it is worth taking a look at the raw materials. According to the manufacturer, the direct-pressed quince juice comes from Baden-Württemberg, as do the beet sugar and the elderflowers. Only the lemons travel further; they come from Italy. Thus, a large portion of the ingredients remains in the region around Tübingen.

Everything is processed in the "Blütenküche" (blossom kitchen) of HolunderBlütenWunder on Wilonstraße in Tübingen. The family business has been making syrup there since 1979. Founder Roberto Deimel once started with an ice-cold drink at the Tübingen marketplace; today, his daughter Malena Medam co-manages the business. The range has remained intentionally small; the quince is one of four syrup varieties.

After bottling, the syrup is gently pasteurized. Sealed, it keeps for over three years according to the manufacturer. The ingredient list does not name any of the 14 major allergens.

For whom

Elderflower & Quince is for anyone who enjoys tart, aromatic drinks and likes to try something new. It suits quince fans who make jelly in the autumn and want to have that flavor in the cupboard all year round. Hobby bartenders will also find it to be an unusual ingredient for a Hugo or long drinks. For cold days, it is an alternative to tea and punch. Families mix it for children with apple juice and sparkling water, while adults use the same syrup for a Hugo. And those who only know quince trees from Grandma's garden get the familiar fragrance in their glass without the peeling, cooking, and pressing. As a gift for an autumn dinner, the bottle tells a regional story. For more warmth and spice, there is the Elderflower & Ginger Syrup. You can find the pure blossom in the Premium Elderflower Syrup. All varieties are on our HolunderBlütenWunder page. The syrup is not suitable for drinking pure – as a concentrate, it is too intense.

Direct-pressed quince juice from Baden-Württemberg, elderflower, and lemon – the tart, aromatic syrup from Tübingen for spritzers, Hugo, and hot drinks.