Enchanting Elderflower: From Syrup & Cordial to Beignets & Jelly
Elderflower is just starting to bloom around the Boston area. A staple to most mixologists and bartenders, elderflower infuses a deliciously bright, subtly sweet and lovely floral punch when added to cocktails.
Cordials, liqueurs, syrups and jellies (my personal favorite) are all a breeze to make! Want to take it savory? You can also fry the flower heads (just like Queen Anne’s lace) for a fun and festive appetizer.
You can find elderflower planted ornamentally or growing in the wild. Look for their large umbrella-like plumes along rivers and woodland edges. Be mindful not to take too many flower heads from a single bush, as these flowers will eventually turn into the incredibly antioxidant-rich and immune-boosting elderberries.
To make syrup, liqueur or jelly with elderflower, you only need 3-4 ingredients. Each recipe is prepared the exact same way, the only difference is the final step. What could be easier?
Elderflower Syrup & Liqueur Recipe
Bring a pot of water (6 cups) to a boil, remove it from the heat. Throw in approximately 15 large flower heads (after removing the big green stems) and steep for 25 to 30 mins. Strain, then add a few tablespoons of lemon juice.
Measure your liquid mixture, then add equal part sugar. Viola! Syrup done!
To make a liqueur, measure the amount of syrup you just made, and add in about 20% vodka or gin of your choice. Done!
Elderflower Jelly
This year, I also decided to try making elderflower jelly. I ended up running out of sugar and had to use some of my lilac sugar instead. Pure heaven. In fact, it may now be my favorite jelly. It’s a unique and layered flavor most similar to a floral honey and perfect for hot summer days at the beach or on your favorite cheeseboard atop some brie.
To make it, simply follow the same steps above for steeping, straining and measuring. Bring the mixture back to a rolling boil and add in your lemon juice plus one packet of pectin, stirring constantly for another minute while boiling. Add equal parts sugar and boil for another minute. Water can for 10 minutes to enjoy for the next 2 years, or skip the canning and pop it in the fridge to enjoy over the next 4 months.
Come out and sample these recipes and more at June 14’s Pride Month Forage & Tasting! Or, join me July 12th for a Forage & Wild Food Picnic in Waltham.
