Bacanha Elderflower Syrup. Organic flower syrup with elderflower aroma and lemon juice – for Hugo, lemonade and iced tea.
Bacanha Elderflower Syrup is an organic flower syrup made from cane sugar, water, elderflower aroma, and concentrated organic lemon juice by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, a concentrate for around 20 drinks, non-alcoholic. No ready-made Hugo, no colorings, no preservatives – a syrup you mix yourself with sparkling water, lemonade, or Prosecco.
Elderflower Syrup from Bacanha is listed by the manufacturer as Sirop Saveur Fleur de Sureau Brut in their Fleurs category, among the house's floral syrups. In Central Europe, elderflower syrup is typically a June affair: umbels of black elder, sugar, lemon, and water, left to steep for a few days, then strained. Bacanha takes a different approach, capturing the scent of the blossom in a natural elderflower aroma that tastes the same in January as it does in June. Added to this are organic cane sugar, water, concentrated organic lemon juice, and a little citric acid; that is the entire list. The manufacturer describes the variety as an elixir of elderflower: a strong, pleasant scent combined with a sweet, juicy taste. At Bacanha, it counts as one of the "Incontournables"—the varieties the house deems essential—and it is included in several of the manufacturer's packs, from the Fleurs pack to the cocktail pack.
Taste
The elderflower syrup has a strong floral scent and tastes sweet and juicy, with citric acid that keeps the floral notes grounded.
Elderflower is a scent that immediately evokes early summer: honey-like, slightly green from the leaf, with a subtle bitterness in the background. The natural aroma carries precisely this scent into the syrup, while the concentrated lemon juice keeps the sweetness in check. Cane sugar is the primary ingredient; according to the manufacturer, a "Sirop Brut" is nonetheless less sweet than classic syrup. Pure from the bottle, the syrup appears dense and floral; once diluted, the scent opens up and the acidity comes to the fore. It then tastes like an elderflower syrup made with plenty of lemon: floral, yet clear.
Mixed with sparkling water, it creates a floral lemonade that begins with scent and ends with lemon. Those expecting the heavy, honey-sweet elderflower syrup from a farmers' market will find a lighter, more acid-forward version here. If you want to recreate the Hugo from your summer vacation at home, this bottle is the right choice.
Usage
The manufacturer's signature recipe is the Hugo Spritz: 4 cl elderflower syrup, 10 cl Prosecco, and 6 cl sparkling water over ice, garnished with mint and a lemon slice.
A second variation is what Bacanha calls a Hugo Spritz Cranberry: 2 cl syrup, 12 cl Prosecco, 8 cl sparkling water, and 4 cl cranberry juice, briefly shaken and served over ice. Both drinks contain alcohol; the syrup itself is non-alcoholic, and using sparkling water instead of Prosecco turns the same recipe into an Elderflower Spritz for everyone at the table. For elderflower lemonade, add 2 cl of syrup to about 16 cl of cold sparkling water, which corresponds to about 1 part syrup to 8 parts water. In this way, one bottle is sufficient for around 20 drinks, as stated by the manufacturer. For a "Diabolo," add 2 to 3 cl of syrup to a glass of lemon-lime soda with ice. For iced tea, brew black or green tea, let it cool, and add 2 cl of syrup per glass, with ice and a lemon slice; the syrup replaces the sugar and provides the floral note immediately. In lemonade, it adds the floral touch that is so perfect in summer.
One bottle contains 400 ml. Store in a cool, dry place; once opened, it belongs in the refrigerator and should be consumed promptly.
Our tip: Mix 2 cl of elderflower syrup with the juice of half a lemon and a tablespoon of olive oil—a dressing for cucumber salad or spinach with strawberries that tastes like summer.
Origin
Bacanha was founded in Paris in 2013 with an ambition that the company still upholds today: to restore the nobility of syrup.
What is meant by this is well illustrated by the elderflower syrup. The recipe is lean: organic cane sugar from South America, water, an aroma, and a little lemon juice. Bacanha states that they have their aromas developed in France, in the Grasse region, where flowers have been processed into scents for centuries. For a floral syrup, this is a fitting location. The term "Saveur" in the manufacturer's name openly indicates that the floral scent here comes from the aroma and the lemon from the juice. Production takes place in the workshop near Paris, in the Seine-et-Marne department, from the selection of ingredients to the bottling in glass; heating is done gently at low temperatures so that the floral scent is preserved. The ingredient list contains neither colorings nor preservatives. All 15 varieties we carry from Bacanha are certified organic and bear the EU organic logo.
Part of the house's philosophy is the idea of saving on packaging: according to the manufacturer, one bottle replaces around 20 ready-made drinks including their bottles or cans. You can read more about the company and all its varieties on our Bacanha page.
For whom
The elderflower syrup is the bottle for anyone who mixes Hugos in the summer and is looking for a syrup with citric acid rather than pure sweetness. It belongs in a kitchen where lemonade is mixed by hand, in the teapot for iced tea, and on the garden table where children and adults are drinking the same thing. For a pitcher of elderflower lemonade, calculate 2 cl of syrup per glass and top up with cold sparkling water. As a gift for a garden party, the simple glass bottle is a great choice.
Those who prefer a more citrusy profile can use the Lime Syrup; those looking for light herbal notes can try the Verbena Syrup from the same house. You can find all our syrups in the Syrup category. The elderflower syrup is not suitable for those expecting a dark, heavy floral syrup made from fresh umbels—the floral quality here comes from the aroma, light and clear.
Elderflower aroma from Grasse, cane sugar, and lemon juice, mixed near Paris—the organic flower syrup you use to pour your own Hugo and elderflower lemonade.
