It's the season of elderflower now, but my own garden has just a few blooms, I would need to go foraging to get enough for the syrup.
Elderflower cordial and prosecco jelly
250ml elderflower cordial
1 sachet of Dr Oetker gelatine
a handful of fresh raspberries
a few rose petals (not sprayed with any chemicals, so the shop roses won't be any good)
Heat up the cordial in a medium pan. Add a sachet of gelatine (add the gelatine to hot water or cordial, never the other way around). Stir briskly until all the gelatine is dissolved.
Add the cold prosecco, stir well again. Place the rose petals and raspberries in sundae glasses or jelly moulds. Pour the cordial mix over the berries.
Let it cool, then put in the fridge overnight, covered with a cling film.
What can I say? It is a pure delight, sweet, tart, zingy, in one word, excellent. I really loved it. It looks very classy and sophisticated, yet it is so easy to make. Skip the rose petals if you don't have or don't fancy any. Now, next spring I really must try it with the lilac.
I have used an Elderflower cordial from Belvoir Fruit Farms in this recipe. This signature drink is refreshing and delicious, and makes a classic ingredient in aperitifs and cocktails. Just the other day I saw a recipe for an Elderflower & prosecco refresher made with fizzy water and gin. Such an aperitif screams Party time! and brings thoughts of the Ladies's day at Ascot.
Let's hope we'll get a good summer when we could leisurely sip our cocktails in the garden.
Disclosure: I received a bottle of cordial for the purposes of creating a recipe with it.
Adding my recipe to #TeaTimeTreats linky hosted by Karen from Lavender and Lovage and Janie from The HedgeCombers...
... and to #FridayFoodie linky run by Otilia from Romanian Mummy Blog.