Posted by: cosmicgarden | January 18, 2010

Elderberry Question – Herbs Forum – GardenWeb

 

Elderflower Syrup
1 cup sugar
juice of 1 lemon
1 cup water
8 cups elderflowers

Make sure the flowers are young and white – avoid any which are turning a creamy colour. Boil the sugar, lemon juice and water for 10 minutes, stirring until sugar is dissolved. Pour the syrup over the flowers. Cover with a clean cloth and leave overnight, then strain. Bring the liquid to the boil, remove from heat immediately and bottle. Store in the fridge for several months, discarding if it begins to bubble, ferment, or if any mould appears. Take 2 tablespoons twice a day for 6-8 weeks before hayfever season, or to treat a sinus problem. Add a little to fruit dishes, especially apples and pears, or fruit salads.

Elderflower Cordial
1.5kg sugar
1 litre water
15 or more elderflower heads
2 oranges
2 lemons
2 limes
30g tartaric acid

Dissolve the sugar in the water. Bring to the boil. Add flowers. Place fruit and tartaric acid in a bowl and pour over the syrup. Stir well and cover loosely. Leave for 24 hours. Strain. Bottle as desired. Store for up to 3 months in the fridge, or freeze.

Elderflower Fritters (2)
200g flour (1 3/4 cups)
2 eggs
1/2 cup milk
pinch salt
16 elderberry blossoms with stems
sugar for dusting
oil for frying

With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve.

Elderflower Jelly
2kg apples, chopped whole, cores included
1.75 litres water
1kg sugar
6 large elderflowers
4 tablespoons lemon juice

Put apples in a saucepan with the water. Bring to the boil and simmer until soft and pulpy, about 30 minutes. Line a colander with muslin, pour in the apple mixture and leave overnight to drain without disturbance. Next day, measure the liquid and add 2 cups of sugar to every 600ml of juice. Bring to the boil, adding the elderflowers tied in a piece of muslin. Boil steadily for 20 minutes until a little tested in cold water will set. Remove flowers after 5 minutes, or when the jelly is flavoured to your taste. At the last moment, skim off surface scum and stir in the lemon juice. Bottle and seal when cool.

Elderflower Mousse
200g marscapone cheese
2 tablespoons commercial custard
125ml elderflower cordial
1 cup whipped cream

Whisk all ingredients together to a mousse consistency.

Elderflower and Orange Muffins
1 cup plain flour
3 teaspoons baking powder
pinch salt
4 tablespoons sugar
1/2 cup fresh elderflowers
1 egg, beaten
1/4 cup milk
3 tablespoons melted butter, cooled
1/3 cup orange juice
1 teaspoon grated orange rind
orange marmalade

Sift flour with baking powder, salt and sugar, combine with elderflowers. Combine beaten egg, milk and butter. Add all at once to dry ingredients and stir lightly until blended. Quickly stir in orange juice and rind. Fill greased muffin tins to two-thirds full and bake at 190C for about 25 minutes. Serve hot with orange marmalade. If desired, drop a spoonful of orange marmalade on top of each muffin before baking.

Elderberry Question – Herbs Forum – GardenWeb

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: