elder blossom syrup

Elder bushes grow everywhere around here: in yards, wild along road sides and forest edges. With early summer come broad pale face umbels, some reaching the size of an adult hand, which emit a soft subtle flowery scent. I had never given them much attention in the kitchen until trying a friend´s elder blossom jelly and another´s elderberry compote. Last summer I tried batter dipping and deep frying the elder umbels and sprinkling them with sugar; eaten right away they were crisp, light and the big pleasant surprise for me was the herby after note which gave them their own definable taste. When it is elderberry time I look forward to trying a similar recipe from Kochen mit Wildkräutern by Witteler/Meier(Cooking with wild herbs) for Holunderbeerenküchle (pg. 82/S. 82) in which the berries are batter dipped and fried while still on the stem in intact clusters. Going back to blossoms though, this year it is going to be elder blossom syrup. It is a recipe passed on from the friend of a friend and could not be simpler. For an utterly pleasing drink pour some of the syrup into a glass (how much is up to your taste), add chilled still water or carbonated mineral water, a slice of lemon and a sprig of lemon balm. It is mild, fragrant, lemony. Enjoy.

Elder Blossom Syrup

20-25 elder umbels

2-3 organic lemons

1.5 kilo sugar

40gr. citric acid

1.5 liter water

1. Wash and cut lemons into slices, put into large pot.

2. Gently shake umbels to get any little critters off. Do not wash them. Place them in pot.

3. Boil water and pour into pot, gently stir until sugar dissolves. Cover, put in a cool place for 2-3 days.

4. Pour through sieve until liquid is clear and fill into sterile jars/bottles.