ELDERFLOWER OLD FASHIONED
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 2 ounces rye whiskey, 3/4 ounce each elderflower liqueur (such as St-Germain) and cold water and 2 or 3 dashes of bitters in a rocks glass; stir to combine. Add ice and stir again until chilled, about 30 seconds. Garnish with a cocktail cherry and a blood orange slice.
ELDERFLOWER SYRUP
Another way to make use of this versatile plant. You'll get about 5l of syrup. It makes a very nice homemade give away and refreshing drink. The preparation may take some time, but it is absolutely worth it! It's best to use a very large pot or even a thoroughly cleaned bucket.
Provided by Eismeer
Categories Beverages
Time P4DT20m
Yield 6 bottles
Number Of Ingredients 6
Steps:
- Cut oranges and lemon in slices (wash thoroughly before using).
- Dissolve citric acid powder in the 3 litres of water.
- Add cleaned elderflower heads, orange and lemon slices to water.
- Let rest for 3 days.
- Add 4kg of sugar and stir from time to time.
- Let rest for another day.
- Strain contents through a kitchen towel/mousselin and transfer to sterile glass bottles (you can save up some empty wine bottles, rinse them with boiling water and put them in the hot oven for about 1 hour at 150°C).
Nutrition Facts : Calories 2613.6, Fat 0.1, Sodium 21.9, Carbohydrate 675.1, Fiber 1.8, Sugar 671.7, Protein 0.7
CLASSIC ANGEL FOOD CAKE
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.
- Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.
- Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks.
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.
HOMEMADE ELDERFLOWER CORDIAL
Fragrant and refreshing, springtime elderflower cordial is easy to make. Mix with sparkling water to create elderflower pressé, or add to wine, prosecco or champagne to start a party in style
Provided by Jane Hornby
Categories Afternoon tea
Time P1D
Yield Makes about 4 litres
Number Of Ingredients 4
Steps:
- Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
- Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
- Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup - let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.
Nutrition Facts : Calories 619 calories, Carbohydrate 165 grams carbohydrates, Sugar 165 grams sugar, Sodium 0.03 milligram of sodium
EASY ELDERFLOWER LIQUEUR
Go foraging for a homemade elderflower liqueur - choose creamy looking blossoms well away from pollution. Best drunk fresh, make this your summer tipple of choice
Provided by Good Food team
Categories Cocktails, Drink
Time 20m
Yield Makes 750ml
Number Of Ingredients 4
Steps:
- Snip off the long green stalks of the elderflower, leaving enough to hold the flower heads together. Gently rinse the flower heads in water and check for bugs.
- Push the flowers into the emptied vodka bottle or a jar, tip in the sugar and leave for 1 hr.
- Add the lemon zest and juice and vodka to the bottle until it is completely full with no air space, keep any excess vodka to add back later. Seal and leave for 48 hrs. You can leave it for longer, but the flavour will change - it won't necessarily taste more elderflowery.
- Pour the vodka into a large bowl through a fine sieve (use muslin or a coffee filter, if you like). Add any remaining vodka, then pour into clean, sterilised bottles. Will keep for one month.
Nutrition Facts : Calories 72 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar
ELDERBERRY SYRUP
Make a batch of Vitamin C-rich elderberry syrup to use as a cordial or dessert syrup. You could also try it as a wild cassis in cocktails
Provided by Barney Desmazery
Categories Drink
Time 1h30m
Yield Makes about 1 litre
Number Of Ingredients 7
Steps:
- Pick the heads of plump elderberries on a sunny day and use a fork to strip the berries from their stalks. Wash the berries if you like, but this isn't necessary as they are going to be strained.
- Tip the berries into a saucepan and cover with about 1cm water. Add any extras like ginger or cloves, if you like. Bring to the boil, then turn down the heat and simmer gently for 15-20 mins until the berries have softened into a liquid. Leave to cool slightly.
- Strain the mixture through a fine sieve and measure how much liquid you have. For every 500ml of liquid, you'll need 400g of sugar. Tip the sugar and liquid back into the cleaned saucepan with the lemon juice. Bring up to a simmer and gently bubble for about 10 mins until all the sugar has dissolved. Leave the syrup to cool completely and bottle or freeze. Will keep for three months in the fridge or frozen for up to a year. It can be diluted with hot or cold water to drink, used in desserts or drizzled over ice cream.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.6 milligram of sodium
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ELDERFLOWER SYRUP RECIPE + WAYS TO USE IT - THE BUSY BAKER
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5/5 (9)Total Time 48 hrs 10 minsServings 20Calories 200 per serving
- Add the lemon slices and elderflower blossoms to a large heat-safe pot or large jar with a lid that's at least 2 litres (8 cups) in size.
- In a separate pot, add the sugar, water and citric acid and let the mixture come just to a boil (make sure all the sugar has dissolved).
- Pour the sugar syrup slowly over the lemons and elderflower blossoms and stir well to combine.
- Let the mixture come to room temperature and cover with a lid (make sure the lid is airtight, so use plastic wrap if necessary).
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