I’m finally home in Norway and back in mon petite studio which you can see a little feature of on Design Sponge if you missed it.
I love being home, there really is nothing better than being back in your little nook after a beautiful month of Rome and some travels.
So today in the wee morning hours as the sun was dancing in my kitchen, I walked barefoot out in the garden and gathered some of my beloved mother’s elderflower and got to work inspired by the new volume of Kinfolk magazine that this dear friend showed a peak of today.
There really has been so little time to work on personal recipes while in Rome and I’m happy to find a window today to give you this refreshing drink that you can use on the rocks as a cooling drink this summer.
The recipe is for a natural syrup, with no boiling to preserve the nutrients, that you mix with water to the strength you like.
The recipe is based on one that my beloved mother uses, but with a fresh twist.
But here’s the thing…it takes two weeks to brew!
Yup, that’s right;)
Patience is a virtue I do not possess, but I’ll be good and hold out for this syrup as there really is something about letting things ripen.
In todays world so much is about , 30 min change you life work out videos, 10 min change to get the life you want books and 100 quick fixes that will make you pretty, thin, rich, famous and attractive overnight…
Listen, some things need time no matter how many recipes you can find on the internet in regards to “real sourdough” bread that you can make in 30 min.
Real sourdough needs time for the yeast to work it’s magic, life changing changes happen with the use of time, diligence, effort and courage, and elderflower syrup without boiling it, with a rich intense flavor takes…two weeks…
But hey, let’s not get too serious about this thing, there are lots of versions of this that are so so delicious, so if you think two weeks is not your thing, search the internet ah ye shall find;)
Now, you can easily use it after 2-3 days, but the flavor does intensify greatly if you let it “marinate” a little, give it some love and let it do it’s things slowly…
The two day version
What you need
5-6 big handfuls of Elderflower
1/2-1 kilo Honey ( I use sweet and light summer honey)
1 handfull of mint leafs (fresh)
Remove the green stems on the flowers and divide the bunch in three.
Squeeze 3 lemons and pour the juice in a large bowl that you will fill with the flowers too.
Toss the first bunch of white flowers in a large bowl.
Pour in one third of the honey.
Cut the other half of the lemons into thick slices that you divide in three.
Put one third of the lemons down like a layer in the bowl covering the flowers and honey.
Repeat till all the flowers, honey and lemons are gone.
If it at this point looks like there is not enough juice in the bowl to cover the flowers when you press it all down, pour 1-2 dl warm water into the honey jar you just used up and “wash” out the rest of the honey with the warm water. Pour the honey water into the bowl.
Use a plate with something heavy to press down on the top of the flowers, honey and lemon layer before covering it with plastic and setting it aside in room temperature to rest for two days;)
When the two days are over, sift and store the clean syrup in a glass bottle that you store in the fridge.
The traditional two week version…
What you need
5-6 handfulls of Elderflower
2kg white sugar
How to make it
Put the flowers without the green stems in a large bowl.
Juice all the lemons and pour in over half of the freshly squeezed juice.
Pour over all the sugar so that it covers all the flowers and pour in the remaining lemon juice.
The sugar now becomes a tight lid, but you need an aditional lid for the bowl.
If your bowl dosn’t have a lid, just cover with cling film.
Store in a cool place dry place, but not the fridge.
Turn the content in the bowl around every day for two weeks, covering it up with the plastic or lid every time.
Sift after two weeks.
Store cold and mix with desired water to drink.
Have a delicious glass of elderflower sirup and water on the rocks with a mint lead or two or heat up like a warm lemonade.
In a pitcher, mix as much sirup and water as you like to create the right intensity for you.
Serve on the rocks with a fresh mint leaf in the garden or at the office on a rainy day.
I hope you’re all having a wonderful summer, and that you take time to “marinate” a little, you know the kind where we just sit alone for a while and think about your life and where you’re going…
I call that marinate, just like sometimes I react too fast and I should have let it marinate a little before I impatiently burst out with an unripe reply…do you know what I mean?
Don’t you just love how everything can be likened with food or the food process?
If I have not mentioned it lately, then here it is…
Thank you all for such lovely feedback, comments and support, on the blog, through instagram and twitter, it’s all so lovely getting to know you and having you along;)