Spicy Elderflower Cordial and Syrup

I few days ago I was out walk with my mom and a friend of mine. We went to walk my friends moms dog, but we ended up going on an elderflower hunt instead 😀

We went to an area where there in our childhood was a playground, but unfortunately (for the kids living there now) the area is now overgrown with  nettles, ground elder, brambles and elderflowers. There had been some elderflower pickers before us, so we had to go home to get a garden cultivator so that we could get the top flowers. In a short while we had picked more than 50 elderflower heads and were ready to walk the now very impatient dog 😀

The elderflower season in Denmark is normally in May/June, but due to the cold weather we have had this spring, you might still be lucky to find some during the next few weeks 🙂

 

Ingredients

30 – 40 elderflower heads

3 organic lemons, sliced

4 inches ginger root, peeled and sliced

2 red chilies, sliced

4 cups cane sugar

2 tbsp. citric acid

6 cups water

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Heat the water until it begins to boil. Carefully remove all the small insects and other not-elderflower-objects from the elderflowers heads, but DON’T rinse! Rinsing them will remove the pollen from the flowers, and the end-result will be less tasteful!

Place all ingredients, except water, in a heat proof bowl and cover it with the boiling water. Stir to combine and dissolve the sugar.

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Cover the bowl with a lid or plastic wrap and fridge for 3-4 days, stirring occasionally (at least once a day).

Filter the juice through some tightly woven fabric and into cleaned bottles or ice cube bags if you want some for the freezer. If bottled, keep cool for up to 4 weeks.

This portion makes 6 cups of elderflower cordial, but I have chosen only to bottle 4 cups, and make syrup from the remaining 2 cups.

Use for lemonade (1 cup elderflower cordial to 4 cups cold water, 10 ice cubes and 1 sliced organic lemon) or do as me – make elderflower cupcakes  (recipe will follow) 🙂

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Elderflower Syrup (1 cup)

2 cups elderflower cordial

 

Heat up the elderflower cordial at low-medium heat in a saucepan. Stir occasionally and let cook until reduced properly. It is up to you, what you think is ‘properly’, but i have reduced it down to 1 cup. You can easily reduce i more, but be careful that it doesn’t burn.

Use for Elderflower Latte, as a syrup for aged cheese, as a cocktail syrup or as an ingredient to you summer cupcakes.

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Bon Appétit!

Ingredients (elderflower cordial)

30 – 40 elderflower heads

3 organic lemons, sliced

10 cm ginger root, peeled and sliced

2 red chilies, sliced

10 dl cane sugar

2 tbsp. citric acid

1.5 liter water

 

Elderflower Syrup (1 cup)

5 dl elderflower cordial

 

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