We’re in Russia, cathcing up with family and friends, and loving the abundant local springtime. Paloma’s Russian has improved very quickly, being around her grandma and cousins all the time – I’m one pleased mama.
Spring time here in the Northern Caucasus means blossoming elder trees everywhere. Seeing all this beauty, I remembered about an Elderflower Lemonade from the Vegetarian Everyday cookbook that I’ve been curisous to try.
I loved the whole process – from picking wild elderflowers, to seperating the buds from the stems – overall it was a very aesthetically satisfying process. There is lots of folklore based around the elder tree and its parts are believed to have many medicinal properties.
Elderflowers lend a subtle, perfumey and very summery flavor. For this lemonade, I used local honey, which is bright yellow in color and gave the lemonade a brilliant shade. We’ve been enjoying it in the afternoons, to cool down in a land where air conditioning is rare.
In other news, I’m doing my first cookbook signing and cooking demo at the charming Inkwood Books in Tampa. If you’re in the area, I’d love to see you there. Visit here for tickets and more info.
about 6 elderflower heads
1 lemon – juice and zest
1 lemon – thinly sliced
1/2 cup honey or more to taste
1 tablespoon apple cider vinegar
6 cups room temperature water
Mix all ingredients to dissolve. Cover and let infuse at room temperature for 24-48 hours. Strain the flowers and keep refrigerated.