Putting the Elderflowers to Work -Elderflower Syrup

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The variegated Elderflower, nearly two years old – no shrinking violet

I have two beautiful Elderflower bushes – both very different in appearance but both vigorous and prolific. The plainer green one that suckers all over the place is about three years old and flowers madly a little later in Summer. At the moment there are no signs of flowers developing but lots of green bushy growth cropping up all over the place. The second is less than two years old, has stunning variegated leaves and a far more architectural growth habit. It’s flowering like crazy right now and last year, unlike it’s older relative, also developed elderberries.

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Last year’s Elderflower Champagne

The previous Summer, the flowers were put to use in Elderflower Champagne, which was a huge success. I recently timidly opened one of the many bottles stashed in my cellar to see if they were still bubbly and was delighted to find it even better than before! Maturing with age like some of us.

This time around I’m trying Elderflower Syrup (same as Elderflower Cordial). I’ve used this Jamie Oliver recipe that sounded interesting with the addition of honey – but it’s so simple with just Elderflowers (lots), sugar, honey, lemons and water. The first batch was doubled so I have plenty and am looking forward to using it as a cordial, fruit syrup and maybe even in some elderflower sorbet, not to mention as a cocktail with some Prosecco!

Next up some more Elderflower champagne – it’s such a treat to sit in the evening next to my new fishpond with an icy glass of this drink and just chill with the dogs.

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The finished product – I’m sure there will be plenty more in the future

 

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