I've managed to make some Elderflower syrup at last and this evening we drank the first "Italian Hugò cocktail", of the season, as an aperitivo. It was lovely. Even my husband, who isn't a "cocktail" person, said that it was "buonissimo". You can find more about "the Hugò" in my March post;
|My daughter collecting elderflowers|
This is my version;
Elderflower syrup recipe
35 small elderflower heads/25 if they are large (Choose the ones with the nicest scent)
1 kg sugar
1 litre filtered water
The peel from 3 lemons (no white pith)
sliced lemon (remove pith completely from one of the lemons and slice thinly)
Some add citric acid, I don't because I will use the syrup within a month. However I intend to make more and put it into half-filled glass jars/bottles and freeze.
Shake the flowers gently to remove any insects. Remove any brown flowers and don't leave too much stem.
Put the blossoms and lemon peel into a large jar.
Heat the sugar and water until the sugar has melted, let cool a little and pour into the jar.
Add the sliced lemon, pushing down gently with a spoon to make sure it's covered.
Filter into sterilised bottles and seal. (Keep one in the fridge ready to use).
I like to use a splash in cold sparkling water or on ice-cream, but my favourite way to use it is in "the Hugo".
I'm sure it's fantastic in champagne aswell, but I haven't tried.....YET.
The Hugò Cocktail Recipe
4/6 ice cubes
3/10 of elderflower syrup
7/10 of prosecco (Italian dry spumante) ICE COLD
a sprig of fresh mint
a slice of red apple or lemon
soda/sparkling water if you prefer it longer