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Elderflower vinegar with tonka bean

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Ingredients for 1 servings:

  • 1 ½ liters of white wine vinegar
  • 4 tbsp cane sugar
  • 15 elderflower umbels
  • ½ tonka bean(s)
  • 1 lemon(s)

Instructions

Working time approx. 1 hour; Rest period approx. 30 days; Total time approx. 30 days 1 hour

simple, unusual, delicious

Collect the elderflower heads at midday, shake them out, and remove any insects. Using scissors, cut only the blossoms from the heads and place them in a 2-liter preserving jar. Add the cane sugar, lemon juice, and vinegar, and finely grate half a tonka bean over the top. Seal the jar and shake well. Let the vinegar steep in the dark. After 4 weeks, filter and bottle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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