Elderflower Fizz Recipes
ELDERFLOWER FIZZ
Make and share this Elderflower Fizz recipe from Food.com.
Provided by Mandy
Categories < 15 Mins
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a large tumbler and garnish with a slice of lemon.
Nutrition Facts : Calories 79.2, Sodium 53.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 0.1
ELDERFLOWER FIZZ
A great was of making a fizzy summer drink when elderflowers are abundant.
Provided by clkrecipes
Time 15m
Yield Makes 10 x 500ml bottles
Number Of Ingredients 0
Steps:
- Put elderflower heads in a large pan with the lemon zest, juice, sugar and vinegar.
- Add the water, cover with a clean tea towel and leave for 24 hours, stirring occasionally until all the sugar has dissolved.
- Strain the liquid through muslin or kitchen paper and pour through a funnel into strong sterilised screw top or flip top bottles. Seal immediately and store in a cook dark place for at least 2 weeks. Please note that this will become fizzy so may pop the lid off if not secure. Can be kept for up to 1 year.
- Serve chilled.
LEMON & ELDERFLOWER FIZZ
Raise a toast with this zesty cocktail with a gin and sparkling prosecco base and lemon sorbet and elderflower cordial mixers
Provided by Good Food team
Categories Cocktails
Time 10m
Yield Makes 6 glasses
Number Of Ingredients 8
Steps:
- To decorate the glasses with a sugar rim, tip the sugar onto a flat plate and the lemon juice into a bowl. Dip the rim of each glass in the juice, then the sugar.
- Put the gin, lemon juice, sugar and elderflower cordial into a large jug. Stir until the sugar has dissolved. Add the prosecco, then the sorbet, and give it a good stir. Pour into the prepared glasses and pop in a few strips of lemon zest.
Nutrition Facts : Calories 168 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar
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- Give the freshly picked elderflower heads a shake, then inspect and remove any insects. Put the elderflowers in a large bowl, add the lemon juice and toss with the pared zest, sugar and vinegar. Gently pour over 3 litres tepid water and stir to dissolve the sugar. Put in a cool dark place, loosely covered with fine muslin, for 24 hours to infuse.
- Working in batches, strain the mixture into a jug through fine muslin, then pour into the plastic bottles using the funnel. Leave a generous gap of about 5cm at the top of each bottle and seal tightly.
- Leave to ferment in a cool dark place for 2 weeks, checking on it regularly and ‘burping’ the bottles if necessary, then transfer to the fridge (see Make Ahead). Serve chilled. It will be around 1.5% ABV (alcohol by volume).
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