THE BLUE ELDERBERRY (Sambucus caerulea) is a prolific bloomer on the east slope of the Cascades where it inhabits canyons, hillsides, and farm country, often near water. River corridors are a good place to look for this variety up and down the West Coast. Other varieties are common across the continental U.S. and throughout much of the temperate and sub-tropical world.
Elderberry syrup. made from the fruit, goes great with yogurt and ice cream. The flowers make an equally distinctive though more delicate concoction, perfect for a refreshing summer drink or, even better, to enliven a sparkling flute of prosecco. Simply infuse water with the flowers for several days. And definitely use a cheese cloth when straining your liquid. Little critters like to make their homes in eldflower clusters.
The recipe below makes about a quart of syrup.
20 large elderflower clusters
1 quart water
4 cups sugar
Juice of 2 lemons
Zest of 2 lemons
1. Trim flowers into a large bowl and try to remove as much of the stem as possible (most of the elderberry tree other than the flowers and berries is toxic). Rolling the flowers between thumb and forefinger is a good way to separate stem from flower. Continue to pick through flower pile, removing as many little stems as possible.
2. Add lemon zest and juice to bowl.
3. Bring quart of water and sugar to boil, stirring to make sure sugar is well dissolved.
4. Pour liquid over flower and lemon mixture. Stir.
5. Cover bowl with a kitchen towel and allow elderflowers to steep for 5 days.
6. Strain through cheese cloth and fine mesh strainer. Refrigerate syrup or process in hot water bath for 10 minutes.
Cheers!
Wow, slamming on the brakes for elderberry flowers… I miss my farm in Minnesota! Lovely post.
Don’t forget the elderflower martini, either. It goes great with a fresh cherry as a garnish.
Kirsten – The tight canyon u-turn that followed had my passengers even more on edge. Luckily they well understood the impulse…see below…
Hank – So how *did* you feel about that heel-toe work in the trusty VW? We’ll shake up some eldertinis next. The Rainier cherry garnish is genius; unlike other annoying garnishes that bump your mouth or poke your eye, the cherry just spins on its axis, never getting in the way of a good gulp, until you’re ready to dispatch it. And it looks purty too.
I made this a couple of weeks ago, v similar recipe- it’s perfect for ‘improving’ cheap sparkling wine, adding to gooseberries, diluting with fizzy water, flavouring ice cream and cheesecake, and the hedgerows here in Cornwall are thick with it…
I made elderflower syrup and an infused elderflower liqueur this year – I actually liked the syrup better than the booze. From now on I’ll just make syrup and use it as a mixer.
My next batch of syrup (there are some wonderful blue elder trees right down the street from my house), I think I will go a little heavier on the lemon zest – it got lost in the powerful aroma of the flowers.
We’ve been drinking elderflower syrup in home-fermented kombucha, or with a simple tonic water. Delicious!
I’m sure you know, I’m so sure you know, but we SWEAR by elderberry syrup for anything close to a common cold. It is amazing. And delicious.
I can’t hear about elderberries without thinking of the Monty Python taunting Frenchmen, “I fart in your general direction! Your mother was a hamster and you father smelt of elderberries!”
Thanks for the recipe! Is it possible (or wise) to use the flowers from a red elder? The flower clusters are smaller and are popping out now in the Seattle area (as I’m sure you’ve noticed!) and I’m very tempted by them. Don’t want to poison myself though! Thoughts, tips? Thanks!
I’ve been told that red elderberries are poisonous, while blue ones are not. I have a huge red elderberry in my yard and I steer clear of it. Does cooking it change this?