flipFlädersaft — Elderflower Cordial
Flädersaft — Elderflower Cordial
Why this dish? In Jenny Lind's Sweden, elderflower saft was THE domestic summer refreshment, diluted with warm or cold water as desired. For a singer attentive to the temperature of her drinks and careful not to drink anything hot or icy, this cordial served just lukewarm was an ideal comfort between rehearsals.
A fragrant syrup made from elderflower umbels infused with lemon and sugar, then diluted with water. Floral, sweet, with a hint of acidity—the drink of the Swedish summer.
In June, when the elder trees are covered with their fragrant umbels, we would go to pick them in the morning, when the scent is strongest. We would let them infuse for a few days in sugared and lemoned water, and it produced a syrup of exquisite freshness. I drank it diluted with water, neither icy nor hot—I would never have allowed a too-cold drink to seize my throat. It is, believe me, the very taste of the northern summer.
- •Elderflower umbels — about twenty (flavor)
- •Lemons — two or three (acidity and freshness)
- •Sugar — in proportion to water (syrup and preservation)
- •Water — to taste (base)
Flädersaft — Elderflower Cordial
A fragrant syrup made from elderflower umbels infused with lemon and sugar, then diluted with water. Floral, sweet, with a hint of acidity—the drink of the Swedish summer.
Why this dish? In Jenny Lind's Sweden, elderflower saft was THE domestic summer refreshment, diluted with warm or cold water as desired. For a singer attentive to the temperature of her drinks and careful not to drink anything hot or icy, this cordial served just lukewarm was an ideal comfort between rehearsals.
In June, when the elder trees are covered with their fragrant umbels, we would go to pick them in the morning, when the scent is strongest. We would let them infuse for a few days in sugared and lemoned water, and it produced a syrup of exquisite freshness. I drank it diluted with water, neither icy nor hot—I would never have allowed a too-cold drink to seize my throat. It is, believe me, the very taste of the northern summer.
Ingredients (period version)
- Elderflower umbels — about twenty (flavor)
- Lemons — two or three (acidity and freshness)
- Sugar — in proportion to water (syrup and preservation)
- Water — to taste (base)
Ingredients
- Fresh elderflower umbels — 20 (flavor)
- Unwaxed organic lemons — 3, sliced (acidity and freshness)
- Sugar — 1 kg (syrup and preservation)
- Water — 1.5 L (base)
- Citric acid (optional) — 30 g (preservation)
Method
- Gently shake the umbels to remove insects, without washing to keep the fragrant pollen.
- Dissolve the sugar in hot water, let cool to lukewarm.
- Put the flowers and lemon slices in a large container, pour in the lukewarm syrup (and citric acid if using).
- Cover and macerate for 2 to 4 days in a cool place, stirring daily.
- Strain through a clean cloth, bottle; serve diluted with warm or cold water.
How it was made : Saft—syrups of berries and flowers diluted with water—was the quintessential family drink in Swedish homes, rich and modest alike. Summer was bottled to drink all year, with sugar ensuring preservation before refrigeration.
The contemporary twist : Keep the syrup in the fridge and serve as a non-alcoholic spritz with sparkling water and a lemon slice; a few drops over a strawberry salad are wonderful.
Jenny Lind · Charactorium
