ELDERFLOWER SOUR
Whip up the lemon-mint syrup a week in advance, and this inventive cocktail will be a cinch to put together at your party. It's bright and elegant, with layers of herbs and citrus flavors.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 1 drink
Number Of Ingredients 7
Steps:
- Lemon-Mint Syrup: In a small saucepan, mix sugar, mint, lemon zest and slices, and 1 1/2 cups water. Bring to a boil, stirring until sugar has dissolved. Reduce heat; simmer 30 minutes. Let cool 30 minutes. Strain syrup, and refrigerate until ready to use (up to 10 days). (Makes enough for 12 drinks.)
- Cocktail: Pour gin, elderflower liqueur, 2 ounces syrup, and a splash of club soda into an ice-filled glass; stir to combine. Squeeze a lemon slice over the drink, then drop the slice and a sprig of mint into the glass to garnish.
ELDERFLOWER OLD FASHIONED
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 2 ounces rye whiskey, 3/4 ounce each elderflower liqueur (such as St-Germain) and cold water and 2 or 3 dashes of bitters in a rocks glass; stir to combine. Add ice and stir again until chilled, about 30 seconds. Garnish with a cocktail cherry and a blood orange slice.
ELDERFLOWER SORBET
Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over
Provided by Cassie Best
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.
- Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.
- Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice - you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.
- Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.
Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar
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