Elderflower sugar

Ingredients for 1 servings:

• 10 elderflower heads
• 500 g sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

On a sunny, dry day, pick the elderflower heads. You will also need sugar and a wide, shallow container. Shake the elderflowers thoroughly to remove any remaining insects. Place the elderflowers, blossom-side down, in a wide, shallow container (a wide plastic bowl or similar) and sprinkle the sugar over them. Cut off the coarse flower stems and cover the container tightly with a cloth (otherwise, they will feed the flies, at least in my case). Important: Do not cover with a lid, only with a light cloth, otherwise the sugar will clump. Stir the sugar occasionally while it dries. After two weeks, the flowers will have imparted their aroma to the sugar. You can now either strip off the dried flowers and leave them in the sugar, or strain the sugar through a coarse sieve to remove the flowers. I always perform this last step only when I want to use the sugar in a dessert.