Put the birch sugar in a large pot with the water. Heat the water until the xylitol has dissolved.
Take the pot off the stove and let the sugar-water cool down!
Meanwhile, you can clean the cones well. Remove the last insects and dried flowers. Do not wash the flowers!
Cut the lemon or orange into thin slices.
When the sugar water is cold, add the lemon (or orange) to the pot with the flowers.
Sprinkle the citric acid over it and stir. It is important that the flowers are in the water.
Until you can enjoy your elderflower syrup with birch sugar, you need patience. Put the bowl in the refrigerator or in a cool place for 3-5 days. A cold cellar also does a good job. Stir the syrup 2x per day.
Fish the flowers from the sugar water and pour the syrup through a sieve. Now you need to boil the syrup, stirring constantly, and then pour into clean bottles.
Notes
Dilute the syrup 1:7 with water. So you get 7 liters of juice from 1 liter of syrup.