Elderflower syrup

[JeremyinCzechRep]

The season is nearly here (or perhaps it already is where you are). Lots of people make elderflower champagne but I would recommend making elderflower syrup. This is a lot more concentrated so it lasts for ages (I am still drinking last year's batch). I also found that it makes a very refreshing hot drink as well. For details of how I make mine, have a look at this webpage.

[Silver Ether]

I usuall y freeze some in plastic bottles just to make sure I always have some...

[Millymollymandy]

I like your website Jeremy. Just been having a giggle about life in la belle France. And then a giggle over the photos of the meals you've been served in various countries.

Sorry completely forgotten what this thread was about!

[JeremyinCzechRep]

Ah, the joys of the internet... :-)

[Millymollymandy]

oh elderflowers, right OK. Yes I'm going to make some cordial or something this year for the first time!

[JeremyinCzechRep]

I am trying to use up last year's syrup before the new season begins. I made a cake today and used the syrup instead of sugar or eggs. Wow, it was delicious! Versatile stuff, elderflower syrup!

[greenfingers]

last year we saved the lemons from maiking it and froze them to use in drinks, very very nice.

[JeremyinCzechRep]

I had heard people raving about elderflower fritters so I made some on Sunday. The batter was fine, the smell of the fresh elderflowers was wonderful - but the fritters themselves were, well, just like little pancakes on elderflower stalks. No flavour from the petals at all. What might I have done wrong? (Perhaps best to stick to what I might have done wrong regarding the production of elderflower fritters).