It is time! It’s time for a nice refreshing elderflower squash!
Black elder (Sambucus nigra) blooms in late spring to mid summer and its flowers have several uses in culinary. Here goes my elderflower squash recipe:
10 elderflower heads
1kg brown sugar
After you have collected elderflower heads you put them in a bowl, add water, sugar and 2 squeezed lemons. Cut one lemon into slices. Cover the bowl with a cloth and leave it on a room temperature for 24 hours. Mix occasionally to melt the sugar.
Strain a drink through a fine sieve or even better, a cloth. At the end wring out the flowers and lemons to extract all the flavours. Pour into bottles and keep them in dark and cool place.
Whenever you are thirsty dilute the elderflower squash with water
and enjoy the summer!!!