HolunderBlütenWunder Premium Elderflower Syrup. Elderflower syrup from Tübingen based on Grandma Martha's recipe – floral, lemony, and intense.

HolunderBlütenWunder Premium Elderflower Syrup is an elderflower syrup made from elderflowers, lemon juice, and beet sugar in a 250 ml bottle. It comes from HolunderBlütenWunder in Tübingen, where the family has been making syrup from hand-picked blossoms since 1979. Mixed with water or sparkling water in a 1:4 ratio, it becomes a refreshing drink.

Premium Elderflower Syrup from HolunderBlütenWunder is how it all began. Elderflower syrup is made from the white flower umbels of the black elderberry. They bloom in early summer along paths, forest edges, and in many gardens. For the syrup, the blossoms are steeped in water so they release their fragrance. Lemon provides freshness and acidity, while sugar preserves the extract and rounds out the flavor. At HolunderBlütenWunder, the label lists water, beet sugar, lemon juice, and elderflowers, plus citric acid and a little vinegar. According to the manufacturer, the bottle contains an exceptionally high amount of fresh elderflower and plenty of lemon. The syrup is a concentrate. It is too sweet on its own and only unfolds its flavor when diluted with water. The manufacturer recommends mixing about one part syrup to four parts water or sparkling water. This allows the small bottle to make a good liter of drink. This syrup has been our top seller from Tübingen for years.

Taste

Intense and refreshing – that is how HolunderBlütenWunder describes the taste. As soon as you open the bottle, the typical fragrance of elderflower rises up. It is floral, slightly honey-like, and reminiscent of a warm June afternoon. In a glass with cold sparkling water, it is first floral, then lemony.

The lemon plays a major role here. It keeps the sweetness in check and gives the syrup vitality. On the palate, floral notes and citrus freshness alternate, leaving a clean, slightly tart floral finish. Because the syrup is based on beet sugar, the sweetness tastes clear and neutral, without a caramel note.

You decide how strong the syrup is. At a 1:4 ratio, it has a distinct elderflower taste; at 1:6, it becomes a light spritzer for hot days. When mixed with hot water, the lemon moves to the foreground and the blossom notes become softer. Those expecting a syrup with a strong fruit flavor like raspberry or cherry will find this one too delicate. Elderflower relies on its fragrance, not its fruitiness.

Use

The syrup most often ends up in a spritzer. Add two tablespoons to a large glass, fill with cold sparkling water, and add a few ice cubes and a slice of lemon. You can mix homemade lemonade for the whole table in a carafe with mint and cucumber slices.

HolunderBlütenWunder lists a long range of uses. These include spritzers, hot drinks, lemonade, fruit juice spritzers, and iced tea. Cocktails, sparkling wine, and Hugo are also on the list, as are long drinks or shots with vodka or gin. For a classic Hugo, add two centiliters of syrup, a few mint leaves, and a slice of lime to a wine glass. Top up with sparkling wine and a splash of sparkling water. With a good gin and tonic, the syrup adds a floral note to the long drink. In winter, it belongs in a mug: two tablespoons of syrup, hot water, and a slice of lemon make a warming floral drink. If you like, add a cinnamon stick or a piece of fresh ginger.

It also has its place in the kitchen. The manufacturer suggests salad dressings and desserts. For a summery dressing, stir a spoonful of syrup with white wine vinegar, oil, salt, and pepper. It goes well with asparagus salad, strawberries on arugula, or a cucumber salad. Drizzled over vanilla ice cream, in yogurt with berries, or in panna cotta, the syrup adds a floral note. A fruit salad of melon, strawberries, and mint gets a delicate aroma from it.

Once opened, store the bottle in the refrigerator. According to the manufacturer, it will keep for at least six weeks.

Our tip: Pour syrup and sparkling water in a 1:4 ratio into ice cube trays and freeze them. The floral cubes turn any lemonade or glass of water into a summer drink.

Origin

The story begins in 1979 at the Tübingen market square. Roberto Deimel, a native of Chile, offered an ice-cold drink there. It was made according to Grandma Martha's old family recipe. Local restaurateurs took notice, and the small "Blossom Kitchen" soon became famous. According to the family, they never needed a single advertisement for it. Because it felt like a small miracle, the syrup got its name: HolunderBlütenWunder (Elderflower Wonder).

In the family, Roberto Deimel is considered the "founding father of the elderberry." His daughter Malena Medam picked elderflowers as a child and now manages the distribution. Grandma Martha's recipe has been continuously refined over the years, with more lemon and even more fresh blossoms. The company is still based in Tübingen, on Wilonstraße.

Harvesting takes place in May and June, and it is done by hand. According to the manufacturer, only on sunny days at midday, when the blossoms are at their most fragrant. Afterward, the blossom kitchen processes them freshly harvested. The syrup is gently pasteurized and, when sealed, keeps for over three years according to the manufacturer. The ingredient list does not contain any of the 14 main allergens.

For whom

The elderflower syrup is for anyone who wants to drink something other than water or soda in the summer. It is perfect for families with children who love a homemade spritzer. Hosts mixing a Hugo or a non-alcoholic drink for a barbecue will also appreciate it. For hobby bakers and dessert fans, it is a simple floral note to keep in the pantry. And those who have never gathered elderflowers themselves get the scent of early summer for the whole year with this bottle. For warmth and spice, try the Elderflower & Ginger Syrup. For a fruity and tart option, choose the Elderflower & Rhubarb Syrup. You can find all varieties on our HolunderBlütenWunder page. The syrup is not suitable for drinking pure – it is too sweet as a concentrate.

Hand-picked elderflowers, plenty of lemon, a recipe from Grandma Martha – the elderflower syrup from Tübingen for spritzers, Hugos, and desserts.