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. 2 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. 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. 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. 2 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. 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. ...thought you might like the recipe!!
Posted on: Tue, 02 Jul 2013 12:19:25 +0000
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