Elderflower syrup

Scented Nectar

Elderflower syrupIngredients

– 50 elderflower heads

– 2,4 kg of granulated sugar

– 2 unwaxed lemons

– 3 litres of water

– 50g of citric acidElderflower syrupFirst of all  inspect elderflowers carefully and remove unwanted guests (do not wash the flowers!). Elderflower syrupAfter 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.Elderflower syrupAdd the citric acid and pour the lukewarm liquid over the elderflowers and the lemon slices. Stir the mixture well for around 5 minutes. Elderflower syrupPlace 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.Elderflower syrupAfter 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. Elderflower syrupServe 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 : Elderflower syrupCanale Quarantia, Foci dell’Isonzo (Italy)

Enjoy your drink,

Anna

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Midsummer cheesecake

Midsummer cheesecake

After a long period away from my baking oven, after tooooo much store bought desserts, after months living in the city of chocolate, Brussels, now I’m back to my kitchen!! Today’s cake is a delicious cheesecake perfect for summer dinners or a picnic with friends! Enjoy..

Ingredients

For the pie crust

– 200g of whole-wheat biscuits

– 60g of melted butter

– the juice of 1/2 lemon

For the filling

– 200g of Philadelphia

– 200g of ricotta

– 130g of granulated sugar

– 100g of cream

– 30g of yogurt

– 3 eggs

– 1/2 spoon of flour

– the bark of 1 lemon

– 1 vanilla bean

Midsummer cheesecake

Preheat the oven to 160°C  (320°F).

For the crust grind the biscuits finely in a food processor. Melt the butter in a saucepan and stir in the biscuits. Put the biscuits mixture in a cake pan and press firmly to cover the whole surface of the pan (edges included). Pour the lemon juice on the surface. Your crust is now ready to be covered by the cheese mixture.

For the filling put the ricotta, the Philadelphia, the sugar, the cream, the yogurt, the eggs, the vanilla and the lemon  bark in a large bowl and mix slowly. Stir in the flour.

Midsummer cheesecake

Pour the cheese mixture on the biscuits crust and bake for 1 hour (160°C – 320°F).

Let the cheesecake cool for 2 hours and conserve it in the fridge. Serve the cake at room temperature and decorate it giving vent to your creativity!

Midsummer cheesecake

Bon appétit,

Anna