Grandma's elderflower water

"The pollen is where the flavour is"

Boil 5 litres of water with 1 kg of sugar and put it in a cold place. Then pour the cold syrup over 15 full elderberry cones in a stainless steel pot and cover and refrigerate for one night. I prefer the cold of natural cellars, or a light-protected corner on the terrace or balcony. On the third day, slice 4 organic lemons with peels. From the evening of the fourth day, the elderflower water is ready to drink.

Have a good thirst.

P.S.:

Elderberry shows its fragrant blossoms around mid-May to mid-June. It is best to harvest the blossoms on a dry, sunny day. This is when they have the most aroma. Harvest - best by cutting - whole umbels with fully opened flowers. Carefully shake out the panicles to remove insects and never wash them, as the pollen contains the flavour.

P.P.S.:

Excellent as a dessert: fry elderflowers in beer batter, toss directly in cinnamon sugar. This dish, known as Hollerküchle, goes back to Munich's city foundation feast on 14 June 1158 by Emperor Barbarossa.