Pour chardonnay and elderflower liqueur into a pitcher; add peaches, strawberries, raspberries, blueberries, and blackberries. Stir and let fruit soak for at least 2 hours.
Fill wine glasses with ice and pour in sangria.
Combine gin, orange-flavored liqueur, elderflower liqueur, and lemon juice with some crushed ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into 2 glasses.
Place 6 tall glasses in the fridge for an hour. Fill with ice. Measure 2 tbsp gin and 1 tbsp liqueur into each glass. Top up with tonic and a squeezed lemon or lime wedge. Serve immediately.
0 minutes.
Combine vodka, elderflower liqueur, white wine, limeade, and 1
Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
Place 3 ice cubes into a pint glass. Place 4 thick cucumber slices into glass, top with lime juice and simple syrup, and muddle thoroughly until cucumber pieces are juicy and broken up, about 10 seconds.
Fill pint glass about 3/4 full of ice; pour gin and elderflower liqueur over ice. Shake gently and strain into a cocktail glass. Add 1 or 2 small pieces of muddled cucumber. Garnish with 1 slice of cucumber and add splash of club soda. Serve with straw.
In a cocktail shaker, muddle the lemon quarters with the ground cinnamon.
Add ice and the tequila, elderflower liqueur and apple juice and shake well.
Strain into an ice-filled rocks glass and garnish with the cinnamon stick.
ntil firm.
For the elderflower jelly, place 160ml water in
Muddle the strawberry in a shaker.
Add the Gin, Lemon Juice and Simple Syrup.
Shake and strain over fresh rocks in a collins glass.
Top with Brut Rose or Brut Champagne.
Garnish with a strawberry.
ow heat. Stir in the elderflower syrup, then the prosecco. Chill
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Stir orange juice, mineral water, elderflower syrup and juice of one
uree is cold, add the elderflower cordial and cream; mix well
Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.
Crush or muddle 4 mint leaves in a champagne or large wine glass.
Add a small amount of elderflower syrup (about 1-2 teaspoons or 5-10 ml). Be careful not to add too much, otherwise you will end up with an overly sweet aperitif.
Add the lime juice, champagne (100 ml= 3.38 fluid ounces) and mineral water (150 ml= 5 fluid ounces). Stir well with a cocktail spoon.
Add more mint leaves and lime slices, and ice as desired.
Serve with a straw.
Cut oranges and lemon in slices (wash thoroughly before using).
Dissolve citric acid powder in the 3 litres of water.
Add cleaned elderflower heads, orange and lemon slices to water.
Let rest for 3 days.
Add 4kg of sugar and stir from time to time.
Let rest for another day.
Strain contents through a kitchen towel/mousselin and transfer to sterile glass bottles (you can save up some empty wine bottles, rinse them with boiling water and put them in the hot oven for about 1 hour at 150\u00b0C).
arm soapy water.
Place elderflower umbels into a plastic or
Mix together water, the elderflower, lemon- and orangejuice and let sit for 12 hours (best overnight).
Strain into a pot (best through a close-mesh sieve) and mix with jam sugar.
Bring mixture to a boil and transfer to sterile jam jars.
Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin.
Let gelatin stand 1 minute to soften.
Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved.
Remove from heat and stir in Elderflower Presse, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours.
Dip mold in hot water a few seconds, then invert a plate over gelee and flip gelee onto plate.
Mix the cherry juice, elderflower cordial, and lemon juice in a glass. Top off with sparkling water and garnish with lemon and kiwi slices.