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Shock syrup

Shock syrup


  • 1 kg shock flowers
  • enough water to contain the shock flowers
  • 2 kg of sugar
  • 1 lemon

Servings: 20

Preparation time: over 120 minutes

RECIPE PREPARATION Shock syrup:

Shock flowers are collected from clean places. Do not wash the flowers so as not to lose pollen. Boil with enough water to cover the flowers and boil for about 30 minutes, then turn off the heat, put the lid on the pot and leave overnight. The next day strain the water and drain the flowers well. Weigh the liquid and add sugar. How much water, how much sugar. Cut a lemon into cubes, add over the liquid and boil until about half of the liquid falls. Pour into such hot containers, put lids and put under the beds until they cool and then put in the pantry. to the liking of loved ones. This syrup is very aromatic and good.


In order for the syrup to have a pleasant color, it is important that the shock flowers used are completely open when you make the syrup. You should also use lemons in the preparation of shock syrup, as citric acid not only gives it a pleasant aroma, but also acts as a preservative.

Ingredients for 800 ml of syrup:

  • 650 g of caster sugar
  • 430 ml of plain water
  • 3 tablespoons lemon juice
  • 15 shock branches
  • 1 sliced ​​organic lemon.

Method of preparation:

  1. Start by washing and cleaning the shock flowers of insects. Do not insist on washing because the shock aroma is lost - it is enough to hold them for a few seconds under a stream of cold water, so that the dust on their surface is removed.
  2. Mix the caster sugar, water and lemon juice and then put them in a saucepan and place on medium heat. Use a spatula to stir continuously until the sugar is completely melted. Take the pan off the heat and let the syrup cool.
  3. Put the shock flowers and lemon slices in a large jar, then cover them with the previously prepared chilled syrup. Cover the jar with a towel and allow the syrup to stand for 48 hours in a cool place. During this time, you will mix the syrup once a day with a wooden spoon.
  4. Strain the syrup after 48 hours and transfer it to a bottle that you should keep in the fridge. Shock syrup should be consumed within 1 year of preparation.

In order for the syrup to have a pleasant color, it is important that the shock flowers used are completely open when you make the syrup. You should also use lemons in the preparation of shock syrup, as citric acid not only gives it a pleasant aroma, but also acts as a preservative.

Ingredients for 800 ml of syrup:

  • 650 g of caster sugar
  • 430 ml of plain water
  • 3 tablespoons lemon juice
  • 15 shock branches
  • 1 sliced ​​organic lemon.

Method of preparation:

  1. Start by washing and cleaning the shock flowers of insects. Do not insist on washing because the shock aroma is lost - it is enough to hold them for a few seconds under a stream of cold water, so that the dust on their surface is removed.
  2. Mix the caster sugar, water and lemon juice and then put them in a saucepan and place on medium heat. Use a spatula to stir continuously until the sugar is completely melted. Take the pan off the heat and let the syrup cool.
  3. Put the shock flowers and lemon slices in a large jar, then cover them with the previously prepared chilled syrup. Cover the jar with a towel and allow the syrup to stand for 48 hours in a cool place. During this time, you will mix the syrup once a day with a wooden spoon.
  4. Strain the syrup after 48 hours and transfer it to a bottle that you should keep in the fridge. Shock syrup should be consumed within 1 year of preparation.

In order for the syrup to have a pleasant color, it is important that the shock flowers used are completely open when you make the syrup. You should also use lemons in the preparation of shock syrup, as citric acid not only gives it a pleasant aroma, but also acts as a preservative.

Ingredients for 800 ml of syrup:

  • 650 g of caster sugar
  • 430 ml of plain water
  • 3 tablespoons lemon juice
  • 15 shock branches
  • 1 sliced ​​organic lemon.

Method of preparation:

  1. Start by washing and cleaning the shock flowers of insects. Do not insist on washing because the shock aroma is lost - it is enough to hold them for a few seconds under a stream of cold water, so that the dust on their surface is removed.
  2. Mix the caster sugar, water and lemon juice and then put them in a saucepan and place on medium heat. Use a spatula to stir continuously until the sugar is completely melted. Take the pan off the heat and let the syrup cool.
  3. Put the shock flowers and lemon slices in a large jar, then cover them with the previously prepared chilled syrup. Cover the jar with a towel and allow the syrup to stand for 48 hours in a cool place. During this time, you will mix the syrup once a day with a wooden spoon.
  4. Strain the syrup after 48 hours and transfer it to a bottle that you should keep in the fridge. Shock syrup should be consumed within 1 year of preparation.

Therapeutic indications

& # 8211 inflammation and congestion of the respiratory system
& # 8211 sinus infections
& # 8211 Allergic rhinitis
& # 8211 infections associated with infections
& # 8211 cold, flu
& # 8211 cough, bronchitis
& # 8211 constipation
& # 8211 obesity
& # 8211 diabetes
& # 8211 reno-urinary disorders
& # 8211 Methicillin-resistant Staphylococcus aureus infections


Cold prepared shock syrup (NO boiling)

Every year, during the end of May and the beginning of June, we usually do it at home shocked after a recipe more than 50 years old, inherited from my mother's grandmother (see here). Unfortunately, we enjoy its aroma for a short time, as long as the shock is blossoming. I know it can be shocked with dried shock flowers, but it doesn't come out the same.

So this year I looked for a solution to enjoy more the taste of a shock and, I say, I found it documenting myself to make some cocktail recipes. That's how I discovered that a combination of a shock flower syrup and carbonated water can be a perfect replacement for shock. It tastes the same!

This shock syrup it can also be used to sweeten a cool summer lemonade or it can be combined in different cocktails. In general, shock syrup goes very well in sparkling wine-like cocktails Hugo's cocktail or Kentucky Flower and combines perfectly with the juniper flavors of gin. More cocktail syrup cocktail recipes can be found here.

What you need to keep in mind when preparing the shock syrup is that in order to obtain a quality shock syrup it is important to collect the shock flowers from unpolluted areas, away from the hustle and bustle of the city. The harvested flowers must be in bloom, mature, not budding or already past, turned brown. After harvesting, keep the flowers in a cool, dark place and do not leave them for more than 24 hours until you use them.

Press HERE to see how to make a
Hugo cocktail for which shock syrup is used!

The appearance of this cold-shocked shock flower syrup is not like that of an ordinary syrup, ie thicker, tied, like rhubarb, for example, but rather brings with a non-alcoholic liqueur. If you were to do research on outside sites you will notice that this is a syrup very often prepared in other countries.

Find this cold preparation method, ie without boiling and in the cordial elderflower recipe, ie a kind of non-alcoholic liqueur from shock flowers, if I managed to translate well. If you want to read more about what other cooking options there are, you can do a Google search for "elderflower syrup" in English or German after "holundersirup". This is a recipe that, I think, came to us on the Saxon chain. As my grandmother lived in Transylvania, she certainly has it from there.

See also the video recipe of this shock syrup!
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This type of syrup uses lemon (both juice and whole lemon) but also citric acid or lemon salt as a preservative. Also, for a special flavor you can replace the lemon with grapefruit or oranges. I haven't tried this option either, but I'm sure something good will come out. In my syrup I used only lemon juice and it was perfect, that is, to our taste.

In some of the recipes I studied, it was written that the stem from the shock flowers, the green part, would not be too good for consumption and that it would be indicated that it should be removed. For more safety, I did this by detaching the small popcorn from the green twigs they are attached to.

It would also be ideal not to wash the flowers because they lose a lot of aroma or, if you wash them, not to do it under running water but carefully, more to rinse them and remove dust from them as well as any mosquitoes. Speaking of which, obviously we will be careful not to soak them in syrup.


Shock syrup & # 8211 recipe for winter

And for this reason, every year we make shock syrup for the whole year to come.


I tried several recipes, but I thought this was the best:

  • 3 liters of water
  • 3 kg of sugar
  • 40 pieces of shock flowers
  • 4 pieces of lemon - cut into thin slices
  • 4 pieces of lemon - just the juice from them

Put the 3 liters of water in a large pot to heat (it should not boil), add the sugar and mix until the sugar is completely dissolved.

Add the 40 pcs. shock flowers, washed and squeezed, over the sweetened water.

Squeeze 4 larger lemons and add the juice obtained over the water with sugar and shock flower.

Cut the other 4 lemons into rounds and add them to the pot.

Mix the whole composition, leave it to cool and after it has cooled, put it in the fridge.

Let it sit in the fridge for 2-3 days.

After 2-3 days, drain the entire composition and boil the resulting juice. Let it boil for 1-2 minutes and then put the syrup obtained in bottles with a stopper / lid and put them in pillows (or duvet).

Let them warm for 2-3 days.

Then take them out of the pillows and put them in the pantry in a cool place.

I also tried the recipe which included: 3 kg of sugar, 3 l of water, 50 gr of lemon salt, the juice of 8-10 lemons, without boiling, but the syrup had to be kept cold all year round. (the composition was refrigerated for 2 days and mixed in it once a day, then strained and put directly into bottles), but I did not like that I had to add the vant converter.

I also tried Jamila's recipe, but it didn't keep up so well over the winter.


Shock syrup & # 8211 recipe for winter

And for this reason, every year we make shock syrup for the whole year to come.


I tried several recipes, but I thought this was the best:

  • 3 liters of water
  • 3 kg of sugar
  • 40 pieces of shock flowers
  • 4 pieces of lemon - cut into thin slices
  • 4 pieces of lemon - just the juice from them

Put the 3 liters of water in a large pot to heat (it should not boil), add the sugar and mix until the sugar is completely dissolved.

Add the 40 pcs. shock flowers, washed and squeezed, over the sweetened water.

Squeeze 4 larger lemons and add the juice obtained over the water with sugar and shock flower.

Cut the other 4 lemons into rounds and add them to the pot.

Mix the whole composition, leave it to cool and after it has cooled, put it in the fridge.

Let it sit in the fridge for 2-3 days.

After 2-3 days, drain the entire composition and boil the resulting juice. Let it boil for 1-2 minutes and then put the syrup obtained in bottles with a stopper / lid and put them in pillows (or duvet).

Let them stay warm for 2-3 days.

Then take them out of the pillows and put them in the pantry in a cool place.

I also tried the recipe which included: 3 kg of sugar, 3 l of water, 50 gr of lemon salt, the juice of 8-10 lemons, without boiling, but the syrup had to be kept cold all year round. (the composition was put in the fridge for 2 days and mixed once a day in it, then strained and put directly into bottles), but I did not like that I had to add the vant converter.

I also tried Jamila's recipe, but it didn't keep up so well over the winter.


The shock flowers are shaken and passed through a rapid jet of water. Cut the twigs as much as possible so that only the flowers remain. The lemons are also cut into slices. The flowers and lemons are placed together in a larger pot. Bring the water to a boil (I put a dry vanilla pod in the water without the marrow), after it has boiled a few times, pull it aside and leave it for 10-15 minutes. cool it and then pour over the flowers and lemon slices.

Stir a little, then place a flat plate over which also place something heavy (I put lemons) for. keep flowers and lemons under water. Everything is well adopted and left to cool for 4-5 days (mix a little every day) after which the flowers and lemon slices are squeezed well by hand and the water is drained well through a thick clean cloth (I put a napkin on paper kitchen at the first filtration and the second a gauze).

The resulting water is boiled in which the sugar and lemon salt are added. To 1 l of water is added-1kg. Sugar and 20 to 23g of lemon salt (I put 20g but who likes it more sour can put up to 23g per l to put).

After the sugar has melted and the syrup has boiled 2-3 times, remove from the heat and pour hot into bottles, which are immediately closed. This shock syrup can be stored for more than 1 year and is perfectly refreshing in summer with a few pieces. of ice, mineral water and with 1 slice of lemon or decorated orange, something for children and thirsty guests.

Good appetite! Shock flower syrup recipe proposed by Aphrodite on the culinary forum.


Shock syrup & # 8211 recipe for winter

And for this reason, every year we make shock syrup for the whole year to come.


I tried several recipes, but I thought this was the best:

  • 3 liters of water
  • 3 kg of sugar
  • 40 pieces of shock flowers
  • 4 pieces of lemon - cut into thin slices
  • 4 pieces of lemon - just the juice from them

Put the 3 liters of water in a large pot to heat (it should not boil), add the sugar and mix until the sugar is completely dissolved.

Add the 40 pcs. shock flowers, washed and squeezed, over the sweetened water.

Squeeze 4 larger lemons and add the juice obtained over the water with sugar and shock flower.

Cut the other 4 lemons into rounds and add them to the pot.

Mix the whole composition, leave it to cool and after it has cooled, put it in the fridge.

Let it sit in the fridge for 2-3 days.

After 2-3 days, drain the entire composition and boil the resulting juice. Let it boil for 1-2 minutes and then put the syrup obtained in bottles with a stopper / lid and put them in pillows (or duvet).

Let them stay warm for 2-3 days.

Then take them out of the pillows and put them in the pantry in a cool place.

I also tried the recipe which included: 3 kg of sugar, 3 l of water, 50 gr of lemon salt, the juice of 8-10 lemons, without boiling, but the syrup had to be kept cold all year round. (the composition was refrigerated for 2 days and mixed in it once a day, then strained and put directly into bottles), but I did not like that I had to add the vant converter.

I also tried Jamila's recipe, but it didn't keep up so well over the winter.


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