In spring, we are always looking forward for the elderflower bloom. In many places in Berlin you find nice-smelling bushes, and especially at our doorstep, all along the Panke, you find a real elderflower paradise. We linger around the elderflower bushes for days to catch the right moment for harvesting. Preferably, we cook cordial from the aromatic blossoms, with which we can refine our desserts. Our sugar free variation has a strong taste of elderflower and is best for flavouring and sweetening of cakes, desserts and beverages.
To clean the elderflower, just gently shake out the umbels. Do not rinse them in water, since you would lose the precious pollen. Pluck the blossoms from the twigs and fill them in a clean screw top or jelly jar. Slice the lemon and give it to the elderflowers. Cook the rice syrup together with the water and pour it over the elderflowers while it is still hot. Seal the jar and leave it to draw at least for a day. Strain the cordial and fill it in a clean jar. If you keep it in the fridge, the cordial is good for a few weeks. By cooking and straining it again, you can prolong the preservability. Unopened, you can keep the cordial up to a year.