– 50 elderflower heads
– 2,4 kg of granulated sugar
– 2 unwaxed lemons
– 3 litres of water
– 50g of citric acidFirst of all inspect elderflowers carefully and remove unwanted guests (do not wash the flowers!). After that, place the lemon slices and the elderflower heads into a big bowl, large enough to accommodate 4/5 litres. Bring the water and the sugar to a boil in a large pot. Remove from heat and let cool for around 45 minutes.Add the citric acid and pour the lukewarm liquid over the elderflowers and the lemon slices. Stir the mixture well for around 5 minutes. Place a towel over the bowl and let the syrup stir in a cool and dark place for 3-5 days. Stir the mixture twice a day.After 3-5 days, take a sieve and lay a clean tea towel inside it to strain the syrup. Discard the flowers and the lemons. Pour the filtered syrup into clean glass bottles or jars. Store the syrup in the refrigerator or freezer. Elderflower syrup can be kept in the freezer since the high sugar content keeps it from freezing. Serve the syrup diluted with soda (4 parts water and 1 part elderflower cordial), with white wine or Prosecco and some mint leaves.
The ideal period to pick elderflowers is May-June … and this is where I picked up mines : Canale Quarantia, Foci dell’Isonzo (Italy)
Enjoy your drink,
No butter, cream or food coloring. Just 3 natural ingredients for a simple but surprising result.
– 500g of mixed cereals/müsli (rolled oats, dried fruits, almonds, hazelnuts, raisins, chocolate chips…)
– 3 tbsp of honey
– 200g of dark chocolate
Preheat the oven to 175° C (347° F). Put the chocolate in a bowl, place it over a sucepan of simmering water and wait until it’s melted. Let the chocolate cool slightly.
In the meanwhile mix together the cereals and the honey. Pour the chocolate into the mixture.
Put the mixture in a baking pan (around 25cm x 30cm) lined with parchment paper. Use a spatula to press the cereals and to compact the mixture. Bake for around 15 minutes.
Press and compact the mixture again with a spatula. Let the müsli cool. With a sharp knife cut the cereals in bars or little cubes. If you want you can decorate your bars with white chocolate, paper stripes or ribbons.
Last weekend I picked up the last roses in my grandmothers garden. I’ve decided to prepare 100% organic candied roses and petals to garnish my desserts.
Ingredients (for 5 roses and 20 petals)
– 50g of granulated sugar
– 1 egg white
– an artists’ brush
Preheat the oven to 5o° C. Clean up the roses and let them dry completely. Put the sugar in a small cup and the egg white in a separate one. Dip the paint brush into the egg white and brush the front and the back of the petals. Dip the flowers in the sugar and place them on a pan lined with parchment paper.
Let the flowers dry in the oven (at 50° C) for 2 hours. Place the flowers in a dry place.
Decorate your desserts with these beautiful flowers.