July 21, 2015
It’s crunchy – it’s sweet – it tastes like spring in a jar. When the elder flowers start to bloom it means that winter is finally over. But it’s always such a short time before it’s all over again. So I was looking for a way to preserve me a little bit of spring.
The process is pretty straight forward but it will claim a little of your time. If the elder flowers are in full bloom you should be able to separate them from the stems with a fork. If not it will take a little longer by hand.
The subtle fruity flavour goes great on desserts, ice creams and yoghurts. The original recipe asks to put it on quark dumplings and Palatschinken – still have to try that. But I’m sure it will taste great.
CRUNCHY ELDERFLOWER SUGAR
_ collect elderflowers [ideally after 3-4 days of sunny weather without rain]
_ pluck the little elderflower heads from the green stems [if they are in full bloom they should fall off quite easily]
_ combine half the flowers with half the sugar
_ blend until you get a smooth paste [using a food processor or a hand blender]
_ dry at 50°C in the oven
_ stir once in a while to keep it from forming bigger nests
_ keep in the warm oven until completely dry [for at least 2 hours]
_ store in an air tight container [should stay good until the next elderflower season comes]