I made elder-flower syrup, out of fresh flowers, when I visited home last year. It's something which can only be made kind of about now (at the beginning of June).
I also infused it with vanilla for a stronger and dreamier flavor. It's wonderful diluted with water for a refreshing drink, or in cocktails, or in various deserts (like the Elder flower rum cream tarts with raspberries).
In the picture above you may also admire my parents' tomcat, Perseus. :)
Recipe adapted from Good Food, the Romanian issue, May 2012.
Last year: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Two years ago: Stuffed baked avocados (Middle Eastern).
Ingredients (for about 1.5 liters of syrup):
- 40 large elder-flower florets (about 1 kg total)
- 2 liters fresh springwater
- 1 kg sugar
- 2 large organic lemons
- 1 teaspoon vanilla extract
Mix the water and sugar and bring them to a boil. Add the vanilla and the halved lemons:
Let them boil until the liquid is reduced by half. Remove from the heat and add all the flowers:
Mix gently and let it infuse. When it's completely cooled, pour it in another recipient through a sieve:
Discard the flowers. The syrup is done! :)
May you use it in delicious ways.