Skip to main content

Foraged Elderflower Sparkler


Lots of moms get flowers for Mothers' Day. I don't get a bouquet; I get foraged elderflowers. They definitely know me! We were leaving our hike yesterday morning and R spotted a series of elderflower bushes. "Mom, pull over!" he hollered.


Jake hopped out and plucked a few clusters.


R ran back to the original bush he had seen and grabbed two handfuls.


And D, ever the pragmatist, requested, "Mamma, can you please make something that we can actually have? You know - not elderflower liqueur!!" Okay. So I took my Mothers' Day elderflowers and made a simple syrup that we poured into sparkling water for a homemade elderflower sparkler. Cheers.


Ingredients

Elderflower Simple Syrup
  • 2 C elderflower blooms, destemmed
  • 1-1/2 C water
  • 1-1/2 C organic granulated sugar

Sparkler
  • ice cubes
  • sparkling water


Procedure

Elderflower Simple Syrup
Place water and sugar in a medium sauce pan. Heat to a simmer, swirling until the sugar crystals are completely dissolved. Stir the flowers into the syrup and press down so that they are completely submerged. Remove from heat and let steep until the syrup is completely cooled.


Strain out the flowers and pour the syrup into a clean lidded jar. Refrigerate until ready to use.


Sparkler
Place ice cubes in serving glasses. Fill with sparkling water and top with desired amount of elderflower syrup. I use about a tablespoon; the boys like theirs more sweet.


You can do this same process with any edible flowers. It's a great way to sip along with the seasons. And if you want to make this an adult sparkler, you can mix the syrup with prosecco or champagne.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh