Elderberry bushes are known for their healing properties, incredibly beautiful flowers and delicate aroma. The elderflowers are not only pretty to look at, but also promise delicious variety in seasonal cuisine. They can be processed in a variety of ways and enrich sweet and savory dishes with their sweet, spicy taste. Find out here what delicacies the flowers of this wild plant can be made into. Try our elderflower recipes and have a new taste experience.
Before using the delicate flower umbels of the elderberry bush, it is recommended to shake the flowers well to remove dirt or small insects. You can carefully swirl the flowers in water, which will lose some of their typical aroma.
Elderflower Recipes: Aromatic Syrup
Elderflower syrup is undoubtedly the classic among elderflower recipes.The aromatic syrupcan be used excellently in the kitchen and enriches every drink with its enchanting scent. We have selected a delicious recipe for homemade elderflower syrup for you based on Jamie Oliver.
Ingredients:
15 elderflower umbels
500g sugar
4 The flüßiger Honig
2 organic lemons
1 liter of water
Pick the elderflower umbels by carefully cutting the stems with scissors. Keep the flowers upright so that the pollen, which contains all the unique scent and taste, does not fall off. Wash the flowers and remove any dark or wilted parts. In a large pot, add water, sugar and honey and bring to the boil over low heat until the sugar dissolves. Remove the pot from the heat. Grate the lemon peel finely and add the zest to the pot. Turn the umbels upside down so that the flowers are completely submerged. Add the juice of one lemon, halve the other lemon and add it to the remaining ingredients. Let it steep under a closed lid for 24 hours. Finally, pour the syrup through a fine sieve and pour it into bottles. Enjoy diluted with water, soda or Prosecco.
You can also prepare elderflower liqueur using the same principle as the syrup. Rum or Doppelkorn is added to the finished syrup. When bottled and tightly closed, it can be kept for up to a year.
Jam with dried flowers
The beautifully sweet-smelling flowers of the elderberry are also ideal for preparing tasty spreads. Elderflowers give homemade jam a special, aromatic flavor. Maybe a jam with elderberry, apricots and honey would suit your taste?
Ingredients:
350 ml water
1/4 cup dried elderflowers
450 g apricots, finely chopped
85 g Honig
2 tbsp freshly squeezed lemon juice
Bring water to the boil in a small pot and let the dried elderflowers steep for 20 minutes. Then strain the liquid and set aside. Bring the apricot pieces, honey and lemon juice to the boil in a saucepan and cook over medium heat for about 45 minutes until the mixture becomes syrupy. Finally, add 2 tablespoons of elderflower concentrate to the apricot jam and stir. Pour the jam into mason jars and store them in the refrigerator.
Elderberry jelly recipe
The elderflower jelly is also delicious on the breakfast roll. You can also use it to refine your desserts or use it to make sauces. We have selected a jelly recipe for you that is an ideal end to a summer dinner.
Ingredients:
5 gelatin sheets
200 ml dry rosé wine
600 ml white grape and peach juice
1 tbsp elderflower liqueur
¼ tsp rose water
Neutral oil for greasing
2 peaches, thinly sliced
Handful of fresh mint
Place the gelatine sheets in a bowl and pour cold water over them. Allow to soak for 5 minutes. Meanwhile, combine wine, juice and rose water in a large measuring cup. Pour some of the liquid into a small pot, heat it up and then remove it from the heat. Squeeze out the gelatine and dissolve it in the warm liquid. Now add the mixture to the remaining liquid. Grease 6 x 150ml jelly molds. Place a few peach slices and a few mint leaves in each mold and pour in the jelly. Let the elderflower and apricot jelly set in the refrigerator. Dip the molds briefly into the hot water and arrange them on plates.
Pancake recipe
For those who are looking for ideas for interesting desserts, we have selected a recipe suggestion for breaded elderflowers in pancake batter.
Ingredients:
10-12 elderflower umbels
250 g Flour
280-300 ml milk
2 Owner
pinch of salt
1 tsp sugar
1 pack of vanilla sugar
Lemon zest
Sunflower oil for frying
Powdered sugar for garnish
Mix flour, salt, sugar and vanilla sugar. Mix the eggs and add the milk. Add the wet ingredients to the dry and finally stir in the lemon zest. Place the breadcrumbs in the refrigerator for 20 minutes. In the meantime, wash the cones and pat dry with kitchen paper. Heat the oil, gently dip the elderflowers into the batter and fry until golden brown. Drain on kitchen paper, dust with sugar and serve warm.
Elderberry lemon cake with elderflower cream
If you fancy a moist and aromatic lemon cake topped with a delicious elderflower cream, then try the following recipe.
Ingredients:
230 g butter, soft, unsalted
230 g fine sugar
2 tbsp lemon zest
260 g Flour
1 THE Backpulver
1/2 tsp fine salt
For the syrup:
60 ml elderflower syrup
Juice of half a lemon
For the elderflower cream:
120 g whipped cream, cold
1 tablespoon elderflower syrup
Cream the butter and sugar until fluffy and stir in the grated lemon peel. Gradually add the beaten eggs to the butter-sugar mixture and continue stirring. In a bowl, whisk together flour, baking powder and salt. Add a quarter of the flour mixture to the remaining ingredients and fold in carefully with a spatula. Repeat this process until all the flour is used up. Pour the dough into the greased loaf pan lined with baking paper and bake at 170 degrees. Allow cake to cool. In the meantime prepare the syrup. Pierce the cake with a skewer and sprinkle or brush with the syrup. Whip the cream with a tablespoon of elderflower syrup, cut the cake into slices and garnish with a cream floret.
Mini cakes with elderflowers
Our next suggestion is an elderflower recipe for a tasty oneMini dessert. The cakes are ideal finger food at a party and will delight everyone present with their sweet, sweet aroma.
Ingredients:
175 g butter (room temperature)
175g sugar
175 g Flour
3 Owner
1 tsp baking powder
5 tbsp elderflower liqueur
A pinch of salt
For the frosting:
110 g butter, soft, unsalted
200g powdered sugar
2 tbsp elderflower liqueur
50 g cream cheese
Preheat the oven to 180 degrees. Mix the butter with the sugar. In a separate bowl, gently mix the eggs with the elderflower syrup. Add a tablespoon of flour to the butter and sugar mixture. Mix with the mixer on low speed and then add the eggs. Sift the flour with the baking powder and salt and process everything into a smooth mixture. Fill the muffin tin about 2/3 full and bake the mini cakes for 18-20 minutes until golden brown.
For the cream cheese frosting, first mix the butter with the powdered sugar. Then add the cream cheese and the liqueur and mix the mixture with the hand mixer.
If you choose, you can dust the mini cakes with powdered sugar and decorate them with elderflowers or garnish them with frosting.
Vegan no-bake elderberry cheesecake
Below we have selected a simple recipe for a vegan elderflower cheesecake that can be made without baking and will surprise you with a delicate taste.
Ingredients:
For the elderflower syrup:
10 elderflower umbels
470 ml boiling water
70 ml lemon juice
1 lemon, sliced
100 ml agave syrup
For the cake base:
180g cup ground almond
25 g Coconut flock
1 cup dates
pinch of salt
Cinnamon
The filling:
300 g cashew nuts (soaked)
220 ml coconut milk
4 tbsp coconut oil (melted)
100 ml elderflower syrup
To prepare the elderflower syrup, pick the flowers from the branches and put them in a glass. Add the lemon slices, lemon juice, agave syrup and pour over the boiling water. Stir well and let sit in the fridge for a day. Strain and pour into a bottle or mason jar. Soak the dates in hot water for a few minutes. Drain them and add them to the food processor along with the coconut flakes, maple syrup and cinnamon.
Mix the ingredients until they form a sticky dough. Line the baking pan with baking paper and press the dough evenly onto the bottom of the baking pan with your fingers. Process the filling ingredients in the food processor until they have a creamy consistency. Spread the mixture onto the cake base and put the cake in the freezer for a few hours. Remove from the freezer two hours before serving.
Elderberry schnapps
Ingredients:
6-8 elderflower umbels
1 lemon
1 tbsp sugar
70 ml vodka or gin
Place the cleaned elderflowers in a large sterilized mason jar. Peel the lemon with the small paring knife. Add lemon zest and sugar to the flowers. Pour vodka or gin over the mixture and close the container. Shake the mason jar to allow the sugar to dissolve. Leave in a cool, shady place for a week, occasionally turning the jar upside down. Then strain the schnapps and serve it with plenty of ice or with tonic water and a slice of lime. The latter is a refreshing and interesting take on gin and tonic, don't you think?
Bruschetta with brie, blueberries and elderflower dressing
Elderflowers can also be easily incorporated into savory and spicy dishes and take the taste to another level. We have selected a recipe for you for delicious bruschetta with brie and blueberries, refined with a delicious elderflower dressing. Regardless of whether it is for breakfast, a light summer meal orquick snackThe bruschettas pamper you with a fruity, sweet and savory taste and are ready within 15 minutes.
Ingredients:
1 Ciabatta Bread
250g brie, sliced
250g blueberries
fresh thyme
Rocket
olive oil
Salt and pepper
For the elderflower dressing:
3 Tbsp elderflower syrup
50 ml olive oil
Thyme leaves
Juice and zest of a lemon
Salt and pepper
Cut the ciabatta bread into thick slices, brush with olive oil and bake in the oven at 180 degrees for 5 minutes. Cover each slice of bread with a piece of brie and bake for another 5 minutes. Mix all the ingredients for the elderflower dressing. Garnish the brie bruschettas with blueberries and drizzle with elderflower dressing. Finally, garnish with arugula and thyme and season with salt and pepper.
Fried elderflowers with chives
The fried elderflower and chive snacks are ideal finger food and the perfect light and tasty accompaniment to your after-work drink.
Ingredients:
10 medium-sized elderflower umbels, divided into small florets
130 g Flour
Pinch of yeast
170 – 240 ml mineral water
1/2 tbsp finely grated lemon peel
1/4 tsp sea salt
2 tbsp chives, finely chopped
Grapeseed oil for frying
As mentioned above, clean the elderflowers and pat dry. Mix the remaining ingredients into a dough. Heat the oil, dip the flowers into the batter and fry until golden brown, 1-2 minutes. Drain the fried florets on crepe paper and serve with a dipping sauce of your choice.
