Elderflowers

Big and strongly perfumed this year...could it be the British weather? Rain...cool ..even some may say...cold and miserable...?
Yes...but...
Is that why the elderflowers are so lovely, fig are "afigging" and the strawberries are bursting...oh and even the cherry tree has excelled itself!?
Well whatever the reason it means that the annual making of the Elderflower syrup can begin.

So this morning my dear friend in Criccieth... north Wales... put up this great recipe for the syrup.
I don't usually make the cordial as I find that I can store syrup in yoghurt pots in the freezer and always add some tonic or soda water afterwards.

The Recipe...

ELDERFLOWER SYRUP

Ingredients

 900 g sugar

 600 ml water

 12 heads elderflowers, picked of any bugs but not washed

 2 lemons, 1 thickly zested, 1 sliced

Method

1. Dissolve the sugar in the water to make a syrup. 

 

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2. Put the elderflower heads into a bowl with the thickly pared lemon zest and lemon slices. 

3. Pour over the boiling syrup, cover and leave overnight. 

4. Strain through muslin and bottle the elderflower syrup. ...or pot and freeze.

Serving suggestions

 Champagne and elderflower jelly: warm champagne with elderflower syrup to taste – don’t boil. Add softened gelatine leaves (9 leaves for 600ml of liquid) and leave to set in the fridge.

Elderflower granite: balance the sweetness of the elderflower syrup with some lemon juice and water. Freeze the mixture in a shallow tray and break up with a fork when half frozen. Serve with spoons.

 Elderflower champagne: add a drop of elderflower syrup to a glass of chilled champagne. Scatter with a few elderflowers. 

I haven't made the jelly...jello for my US friends...but the granite and champagne are ...

DELISH!