- 1 pear, sliced finely
- 1 teaspoon of sugar (optional, could switch for extra syrup)
- 1 tablespoon of elderflower syrup (below)
- 2 tablespoons of pear juice
- champagne or sparkling wine to top
- dessert spoon
1. add the sugar & elderflower syrup. stir together
2. hold the dessert spoon against the side of the side of glass and slowly pour the juice into the spoon so that it runs down the side of the glass & sits on top of the syrup
3. add the champagne using the same method above (leave about a centimetre to the rim of the glass)
4. add ice & a slice of pear. stir before drinking
- 20 elderflowers (nice big heads), gently shake off any insects & trim any excess branches/leaves
- 4 lemons, sliced
- 1.5 kg sugar
- 1.8 liters water
- 60 gr citric acid
Once cooled, pour the the sugar-water and all ingredients into a big jar & cover, leave for 36-48 hours, stirring occasionally. (Some recipes say up to 3 days).
Then remove lemons & elderflowers and strain the water a few times (if you have a cheese cloth it will help).
Pour the syrup into a pot and cook for about 3-5 minutes minutes.
Then pour the liquid into clean sterilized glass bottles. Close them. Let them cool before placing in the refrigerator. If using a secure seal, they will keep for almost a year in the refrigerator.
To serve, pour 1-3 tablespoons of the syrup into a pint glass and add water or seltzer. Or you can add a tablespoon to a couple shots of vodka or gin.