It’s that time of year again! 😀
Although the weather has been miserable this month, there is at least one thing to enjoy: elderflower!
This big tree is currently in the peak of its blooming season, so hurry up, if you’re a fan of elderflower drinks, you can now easily make your own!
Not sure how to recognise it? Elderflower is a big bushy tree, up to several metres tall and wide. It grows basically everywhere and is common in gardens and parks here in the UK. Elderflower has got dark green flat leaves and beautiful palm-sized white blossoms. You should be able to recognise it by its typical lovely smell.
Found your tree? You’ll need about 10 or 20 blossoms (medium-sized), depending on how much squash you are planning to produce.
This recipe is from my mum, who has mastered it during the years. She always makes it from 20 pieces, with 2 litres of water, which fills up about 4-5 bottles (lasting for about a year). I’ve decided to make a half of it, because we wouldn’t be able to consume it all.
So, getting the blossoms is essential for this recipe, but you’ll need a couple more ingredients:
- 10 blossoms of elderflower, clean them (under light shower, so all little bugs and dirt come off)
- 1 unwaxed organic lemon, properly washed and sliced
- 1 litre of water
- citric acid (20g)
- 1kg sugar (can be either brown or white)
- 2 empty bottles with caps (preferably empty alcohol bottles, no need to desinfect those; otherwise wash the bottles in advance, they need to be clean and completely dry before being used again)
- Boil the water in a big deep pot, let it cool down.
- Add citric acid (20g), all blossoms and lemon, make sure everything is soaked and under the water.
- Cover the pot with this mixture with a cloth (tea towel).
- Let it brew for 24hrs.
- After 24hrs, drain the brew through a thin/delicate drainer, and make sure there are no bugs, flowers or dirt in the liquid left. The liquid should now have got light yellow color (it will be darker if using brown sugar).
- Bring the elderflower brew to boil, and the sugar and let it bubble through for 2 minutes, then turn the hob off.
- Fill the hot brew to the ready bottles (using a tunnel). Cap them right away. Congrats, you just made your own syrup!
Mix the syrup with water, add some ice and enjoy!
Top tips: This homemade elderflower squash can last for up to 1 year, if the flowers were clean and there was no dirt nor bugs in the soak or the bottles.
Citric acid is available in local pharmacy (ask for it), or look out for it in an international aisle in a supermarket (Polish and Eastern-European shops have it).
Missed elderflower in the blooming season? Don’t worry, you can also make a liquor of its fruit (elderberries) in about a month!