John Myers
Ingredients for 1 servings:
- 15 elderflower umbels, depending on the size a little more
- ½ liter lemon juice
- 600 ml sparkling wine or Prosecco
- 10 sprigs of mint (Hugo mint)
- 1 kg gelling sugar 1:1
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 4 minutes; Total time approx. 3 days 24 minutes
Cut off the thick stems from the elderflower umbels. Then put the blossoms in a pot or bowl with the lemon juice, mint and sparkling wine/prosecco and leave to stand in a cool place (e.g. in the cellar) for 2-3 days, stirring once a day. Then pour everything through a very fine sieve or cheesecloth into a large pot. Be careful, it has to be a really big pot; it should only be 1/3 full with liquid, as the mixture will foam a lot. Then cook according to the instructions on the package of the gelling sugar. This means stirring the sugar into the cold elderflower and lemon juice mixture, bringing the mixture to a boil while stirring, then boiling briskly for 4 minutes. Do a gelling test and then transfer everything to hot, rinsed jars and seal them immediately. Leave the jars upside down to cool.
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