Of the many things I love about my weekly farmers market trips, discovering new ingredients to play with might be the best of them all. Those discoveries led to my not-so-slight obsession with damson plums; my incessant crunching on a vegetable that most resembles something from a 1950s outer space comic book, kohlrabi; and the displacement of arugula as my favorite not-lettuce salad green by the lemon-y, spinach-y flavor of sorrel (which now also tops my list to plant in my garden in spring). One of the best discoveries so far this year, though, was a basket of these beautiful, and beautifully fragrant, flowers. Forget damsons, this year’s obsession? Elderflowers.
Elderflowers are the flowers used to flavor one of my favorite liqueurs, St.Germain. (The guy selling them kept telling me and a fellow curious buyer that’s its most commonly used to make a delicious and healthy tea. Personally, I like the liquor idea better.) Five quarts of flowers and a few half-gallon jars later, I had myself some projects.
If you, like me, are unfamiliar with elderflowers…you’re actually probably more familiar than you think. At least around Chicago, elderberry bushes are surprisingly common decorative shrubs. They’re what end up staining the sidewalks (and, more often than not, my car) dark purple from dropped berries come mid-summer. But before the berries, flowers. Incredibly sweet-smelling, almost cloyingly so, delicate sprays of creamy white flowers.
A little bit of Googling led me to two ideas that seemed like good places to start: elderflower simple syrup and elderflower-infused vodka (essentially the starting point for making my own elderflower liqueur). Some citrus in the form of lemon and grapefruit (and a little extra citric acid for good measure), a pretty pink variation with some extra juicy strawberries, and I’m pretty much set for all my homemade soda and fancy cocktail needs this summer (and fall, winter, and next spring).
The syrup is dead simple and utterly delicious. The grapefruit and lemon add a little bit of tart to balance out the could-be-too-flowery flavor of the steeped blossoms, but the flavor is bright, sweet summer all the way. The booze is still brewing, but, after I strain the flowers and add a good amount of sugar this week, I anticipate lazily watching more than a few summer sunsets under its influence. (And if you have any flowers left that you simply can’t cram into any other projects, elderflowers make very pretty ice cubes to fancy up your porch drinking.)
Elderflower Syrup and Elderflower Liqueur Continue reading