Elderflower Liqueur Recipes

Steps:

• Place flowers in the jar and covered the flowers in vodka filling so no air can get to the flowers. Close jar.
• Optional place a clean lid from a slightly smaller jar upside down on top of the flowers to weigh them down under the vodka.
• Place in a cool dark spot.
• Give the jar a shake daily for at least a week up to a month.
• Strain a couple times the second using an unbleached coffee filter.
• Add sugar to how sweet you want it.
• Place jar in the bar and shake it from time to time until the sugar has dissolved. When all dissolved enjoy room temperature or chilled in a Cordial glass.

Steps:

• Combine 2 ounces rye whiskey, 3/4 ounce each elderflower liqueur (such as St-Germain) and cold water and 2 or 3 dashes of bitters in a rocks glass; stir to combine. Add ice and stir again until chilled, about 30 seconds. Garnish with a cocktail cherry and a blood orange slice.

Steps:

• Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
• Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
• Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

Steps:

• Snip off the long green stalks of the elderflower, leaving enough to hold the flower heads together. Gently rinse the flower heads in water and check for bugs.
• Push the flowers into the emptied vodka bottle or a jar, tip in the sugar and leave for 1 hr.
• Add the lemon zest and juice and vodka to the bottle until it is completely full with no air space, keep any excess vodka to add back later. Seal and leave for 48 hrs. You can leave it for longer, but the flavour will change - it won't necessarily taste more elderflowery.
• Pour the vodka into a large bowl through a fine sieve (use muslin or a coffee filter, if you like). Add any remaining vodka, then pour into clean, sterilised bottles. Will keep for one month.

Steps:

• Place all the ingredients in a screw top jar, screw on the lid and shake vigorously until the all the ingredients are incorporated and creamy.
• Serve immediately on baby leaf salads or as a dressing on hot new potatoes. The dressing also makes a good light sauce for fish or baked chicken.