I was a bit nervous about making the syrup as it had been years since I had helped make it. But it was quite simple. I added some sugar and lemon zest to a heat proof jar added the flowers (I had only picked about 3 huge heads) then covered it with boiling water. I then shook the bottle til the sugar dissolved and let it steep overnight. The next morning I was greeted with beautiful golden nectar with that delicate yet unmistakable flavor. The childhood memories rush back in a instant. Bliss.
Today I (along with my little helper) worked very hard in our vegetable garden garden. Once we got cleaned up from our sweaty labors, and Mo went down for a much needed nap, I wanted a yummy drink. Upon perusing the fridge for ingredients I ended up pulling out a small bottle of Bolthouse mango juice, elderflower syrup, and some San Pellegrino sparkling water. Let me tell ya... the combo was the perfect post gardening refreshment. If by any chance you may find the same ingredients in your cooler I highly recommend combining the three!
Mango Elderflower Spritzer
1/2 cup mango juice
1/8 cup (or to taste) Elderflower Syrup
1/2-1 cup sparking water of choice
Add all ingredients to a tall glass and gently stir. Enjoy!
Elderflower Syrup (small batch)
3-5 fully bloomed elderflower heads (remove as many stems as you can)
1.5-2 cups sugar
1 scant Tablespoon lemon zest
boiling water
Add sugar, zest, and flowers to a 1 litre/ 34 oz. bottle (I love my Quattro Stagioni milk bottles for small batches like this. Slowly add the boiling water to the bottle. Wrap a towel around the bottle and gently shake until the sugar is dissolved. Let it set overnight or up to two days. Strain the liquid and refrigerate for up to week (if it lasts that long!). Enjoy!
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