Elderflower Cordial, Wine or Liqueur ?

Elderflowers are in full beautiful bloom. My mind is currently a spinning wondering what delicacies I can make. Do I opt for more tincture or elderflower cordial, wine or liqueur?

Incidentally I cannot abide the smell of elderflowers. In saying that, they are still one of my favourite trees to see in bloom at this time of year. The medicinal virtues far outweigh my dislike for the smell.

Earlier in the month I posted a basic tincture recipe. An easily adapted recipe for other medicinal plants. However, I suggested collecting and drying elderflowers. Ideal to keep as a winter tonic to boost immunity or a hay fever tonic for next spring.

Now I am wondering should I make elderflower cordial, wine or liqueur?

Non alcoholic versus alcoholic I hear you ask?

The Drunken Botanist

And so on to my dilemma.

Anyone knowing me, or even following my blogs, know I LOVE books. So pondering what to do with all the beautiful elderflowers I turned to one of my books – The Drunken Botanist by Amy Stewart.

Anyone for Sambuca?

My best friend Sharon has always enjoyed a Sambuca after a meal. She believes it helps her digestion. Sambucus nigra is the scientific name for the elderflower tree. Although this thought had crossed my mind I did not realise any part of the plant was an ingredient. Anyone having tried Sambuca will probably agree it is a more aniseed based flavour.

However, in The Drunken Botanist, Amy explains that although artificial flavours and colours are occasionally used some black sambucas actually owe that deep purple-black colour to the crushed skins of the elderberries. So there we have it.

… and back to my dilemma…

Everyone loves a bit of elderflower wine or liqueur. But you don’t always want the alcohol. Sometimes you have to work, write blogs or prepare herbal events!

Amy’s elderflower cordial sounds absolutely delicious. One obvious difficulty for me is she recommends gathering those fresh flowers on a warm afternoon when THAT fragrance is strongest. Oh dear!