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the appetizer:

The Scandinavian Cookbook by Trina Hahnemann, includes recipes like Elderflower Cordial; Smørrebrød (Smoked Cheese Salad on Rye); Biff Lindström; and Meatballs with Thyme, Green Cabbage, and Lingonsylt.

Cookbook

 

Elderflower Cordial

Makes 8 cups

Elderflower Cordial

 

Elderflower has the taste of summer freshness. It is a bit like the feeling you get when the sun is shining on an early morning in the countryside and a gentle breeze is blowing. When beautiful elderflowers bloom, you know that summer is here and it is time to prepare elderflower cordial.

  • 40 elderflower clusters
  • 3 lemons, sliced
  • 2-1/2 ounces citric acid
  • 4 pounds superfine sugar
  • 8 cups water

Put the elder flowers, lemons, and citric acid in a very large heatproof bowl. Combine the sugar and water in a pan and bring to a boil, stirring until the sugar has dissolved. Pour the syrup over the elderflowers, cover with a dish towel, and let rest for 3 to 5 days.

Strain the mixture, discarding all the solids. Pour any cordial that you are not going to use immediately into sterilized bottles and store them in a cool, dark place. To use the cordial, dilute to taste with still or sparkling water or Champagne and serve with slices of lemon.

 
  • from:
    The Scandinavian Cookbook
  • by Trina Hahnemann
  • Andrews McMeel Publishing, LLC 2009
  • $29.99; Hardcover; 224 pages
  • ISBN-10: 0740780948
  • ISBN-13: 978-0-7407-8094-3
  • Recipe reprinted by permission.

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This page created May 2009

 
 

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