Oh guys, you are going to love making this syrup. Elderflowers are usually blooming around amy in the northen hemisphere, but not here in the sunny tropics, no señor. We can see them blooming pretty much any time of the year. You can use Elderflower Syrups with seltzer water over ice with a lemon twist and a wheel of lime, as a refreshing non-alcoholic beverage, or add it to a bubbly champagne flute to spice up and add a fantastic aromatic scent to your drink. Elderflower Cordial can be sipped alone , plain cold, just out of the freezer in frozen cordial or sherry glasses, or mixed into a wide variety of cocktails.
I will start this blog by giving you an Elderflower Martini recipe. Since people say that we see God in the details, this simple recipe can be quite difficult to make perfect. Just again, pay attention to the details because flavor wise it is delicious.
- 2 oz grape based vodka
- 1 oz elderflower liqueur
- squeeze one lime wedge
Great home made recipe
- 20-25 elderflower bunches
- 30 grams ascorbic acid or tartaric acid or 2 tablets of citric acid
- 2 lbs sugar
- Juice of 1-2 organic lemons
- Zest of 2 organic lemons
- 3/4 liters water (boiling)
Stir daily. Don´t keep it more than 3 days. Even although the citric or ascorbic acid will help to avoid fermentation to happen any time sooner than that, there are no guarantees after the third day. Strain out the liquid portion into sterilized sealed containers or bottles and keep cold. With the citric or tartaric acid it will keep for 3-4 months in the fridge. You could replace the Acid for Camden Tablets and your syrup will last for as long as you want if you keep in a dark cool place.
- 35 fresh elder flower heads – always pick the sweet smelling ones (which tend to be a bit buttery in colour and which do not drop petals when shaken)
- 2 oranges, rough sliced
- 2 lemons, also rough sliced
- 2oz tartaric or citric acid – we prefer citric which makes for a more lemony taste, but some of our friends like tartaric. You can buy either from a shop that sells winemaking stuff and you can get citric acid from your local chemist.
- 3 pints boiling water
- 3lb granulated sugar, (if you are worried about your sugar intake, you can use the equivalent of granulated Splenda (it is very light so follow the instructions which substitute volume for weight….)
- 1 Camden tablet per gallon of cordial (these come from “winemaking stuff” shops and are brilliant – they kill the natural yeasts that arrive with the elder flowers and allow you to store the cordial for years without it going fizzy). If you do not use them, then you can deep freeze the cordial you want to keep for Christmas….
- One or two large containers (the size depends on how much you make at once)
- Glass or food grade plastic bottles with airtight caps
- a Siphon tube
- J-cloths or wine filtering fabric
- A large sieve