A summer tradition – as soon as the elderberry trees starts blooming, I am on a mission.
I get out early in the morning while the sun is rising and the mist hangs low on the fields, to pick the beautiful white and deliciously smelling flowers. It’s a Danish tradition, we look at it as a confirmation of summer – the elderberry flowers are blooming and the first strawberries are ready. Then I know summer is here!
Since I moved to the West Coast of Canada I have not seen any Elderberry bushes anywhere. Last year I told my friend how much I missed that tradition and she said – “but I have one!”
So this year she, the dear soul, donated every single flower to my mission – that’s generosity!
Elderberry Flower Juice
40 Clusters of flowers
3 organic lemons
1 1/2 kg Raw sugar – (the original recipe asks for caster sugar to get a clear blonde juice, but I prefer to use the healthier raw sugar)
2 liters of boiling water
Rinse the elderberry flowers, put them into a big bowl. Wash the organic lemons, slice them and put them with the flowers.
Add the sugar – pour over the boiling water and stir till the sugar has dissolved.
Leave it to cool – cover it and put it in the fridge for 3 days to “brew”. Take it out and stir every day.
On the third day strain the juice through a cloth pour it in to distilled bottles. There is no preservative in the juice and therefore it will not last long. What I do to keep it fresh is to freeze it in ice-cube trays, then I can take it out as I need it. Use them as flavorful ice cubes – ie in white wine or in apple juice.
Even on strawberries with freshly chopped mint……