Elderflower Recipes

The following recipes were shared with me by a customer who grew up in Denmark, he recommends the Sambucus nigra type of elderberry for the best flavor in the flower, the plain green leaved cultivars especially.

Elderflower juice drink
1 lb. blossoms (pick when fully fragrant), 1/2 lb.  brown sugar, juice of 3 lemons

Place rinsed blossoms in non-aluminum large pot, barely cover with water, cook until flowers are tender. Strain the liquid, add sugar and lemon juice, and enjoy. You may also can the juice following usual  canning directions.  This juice is very high in vitamin C.

Elderflower fritters
Blossoms (clip at full open, fully fragrant stage, keeping a stem on the back)
Thin crepe batter (use your favorite recipe)
Vegetable oil

Dip the blossoms in the batter, using the stem as a handle. Fry in oil in a skillet until browned, still using that handle, there is no need to flip. Enjoy with powdered sugar, jam, or plain.

Elderberry soup
Elderberry juice,     thickener (corn starch, potato starch, etc.),      sugar (to taste)

Put the juice in a pot, add thickener and heat ( you could try 1 Tbsp cornstarch per 2 cups juice), adjust thickness with juice or more thickener, add sugar to taste. Serve with crackers, biscuits, etc.  This is high in vitamin C, my friend said he and his siblings never got sick during the winter like the rest of his friends because they ate this soup regularly.

To make the juice:
Place the washed berries, stem and all in a large non-aluminum pot, barely cover with water, bring to a simmer, cook until the fruit is somewhat transparent looking, or about 10 minutes, (much longer and your juice will taste stemmy). Strain the juice from the berries.
Or- place the washed fruit, stem included, in a steamer juicer, steam about 10 minutes.
Or- use a juicer, relax the plates so you don’t crush the seeds, and remove the stems.

Sea Buckthorn

Make the juice following any of the above methods. Heat the juice to almost a simmer, add sugar (to taste), cool and enjoy. Add water to thin if too strong, or mix with another juice. Sea Buckthorn juice tastes a bit like tangerine/orange/citrus blend. Make jelly using pectin, you can follow the marmalade instructions, or test the juice for pectin content and follow the instructions on the other page for making a cook down jelly. Juice is high in vitamin C and A.


To make the juice:
Wash fruit, place in non-aluminum pan, add cold water just to cover, heat to a slow simmer and simmer for 10 minutes or until fruit is “washed out” looking. Strain juice and put remaining fruit through a fruit processor to squeeze the rest of the juice out (the sweetest and most flavorful juice, pretty pink color). I haven’t tried steaming the berries to make the juice, but that should work also. The squeezing step is very important though to get the flavor. Then make jelly following above recipes. Goumi juice is low in pectin.

Goumi ripen unevenly, when the fruit is soft and easily comes off the stem it is ready for harvest. Shaking the bush with a ground cloth beneath to catch the fruit that drops would work well.