I don’t recall when I realized that elderflowers could be eaten, but I remember that my introduction came in the form of fritters. The idea was to take a whole cluster of flowers, dip it in batter ...
- 1 quart water
- 4 cups sugar
- 2 cups flowers, stems removed
Bring sugar and water to a boil, stirring to dissolve. Then let it cool to room temperature. Add the flowers, refrigerate and allow to steep 2–4 days.
After steeping, strain the syrup through a sieve lined with cheesecloth into a clean jar. Refrigerate for 1–2 weeks or freeze to keep longer.