That’s the most sugary concoction I have in my repertoire - elderflower cordial with a 1:2 ratio of liquid and sugar. Yep. Twice as much sugar as elderflower extract.

Opaque because it still has like a trillion of microscopic air bubbles and some pollen suspended in it. It will clear up soon.

@Stephie How big is that pot? It looks massive

@LSchoon just one of those that come in sets - I usually use it for pasta. A bit over 3 liters? Not sure, actually.

That's quite a lot of cordial then

I ended up with circa 2.5 liters of syrup.

@LSchoon ^_^

The time of the year when I use significantly more sugar than usual.

Clearing up nicely.

Sticklers for food safety would probably complain that the syrup is not boiled at any point, but that’s the old family recipe we got from a very old farmers lady and family friend from Southern Tyrol.

She has since passed away, but her legacy lives on.

With that much sugar I wouldn't be too worried

@LSchoon me neither. And there’s also some vinegar in it. I dug out a bottle from a very old batch (the year started with 19...) and it was still good. Tasted like honey.