Le Sirupier de Berne Elderflower Syrup
Extracts of aqueous elderflower infusion and apple juice give this syrup its delicately floral, balanced character.

A true classic in the Le Sirupier de Berne range. Refreshing in summer, also in combination with Prosecco or champagne, and soothing as a hot drink in winter. The elderflowers come from a plantation in the Reuss Valley, the harvest of which continues to be personally overseen by the founder, Mathias Wirth senior.

Dilution
Dilute the syrup with water according to your preference, still or sparkling, hot or cold. As a basic recipe, we recommend a mixing ratio of 1:7 to 1:10.

Usage instructions
Syrup in the kitchen: The syrup is ideal for seasoning sauces, dishes, and salad dressings. Particularly suitable varieties are Elderflower, Pine Shoot, Troll, and Lemongrass.

In sweet and sour cuisine as well as for chutneys, many syrup varieties from Le Sirupier de Berne can be used in a versatile way for refining.

Shake well before use and store correctly.

All products from Le Sirupier de Berne are produced naturally. Therefore, cloudiness may occur, also known in Bernese German as "Schlirgge". After a short, vigorous shake, the syrup becomes clear again.

These natural changes do not affect taste or quality. On the contrary, they show that no additives are used. The minimum shelf life of the syrups is one year.

Mixing and blending
For mixed drinks with carbonation, beer, Prosecco, or similar beverages, we recommend stirring the syrup first. This preserves the bubbles and the desired "fizz".

For drinks and cocktails, the syrups can be used undiluted and mixed in directly.

Drink recipe
Elderflower Collins

• 2cl Elderflower Syrup
• 4cl Gin
• 2cl freshly squeezed lemon juice
• 8 ice cubes
• Mineral water (carbonated)

Place all ingredients – except mineral water and ice cubes – into a 3dl glass and stir.
Finally, add the ice and top up with mineral water.

Storage information

Please do not store the syrup in the refrigerator. Temperatures that are too low can cause larger sugar crystals to form. If a syrup has been stored too cool by mistake, simply place the bottle under warm water. The sugar will dissolve again.