“Austrian Alpine Gold”
This recipe features an ethereal elderflower-infused beverage inspired by the Austrian Alps, perfect for those seeking a gluten-free dessert drink.
Allergens
Alcohol in optional gin version.
Ingredients
- 3 cups water, filtered 1 cup sugar 20 fresh elderflowers 1 liter sparkling mineral water, chilled A splash of gin (optional) Lemon zest twist for garnish Ice cubes
Instructions
- In a saucepan, combine the water and sugar, heating gently until the sugar dissolves completely. Do not let the mixture boil.
- Remove from heat and allow to cool. Once cooled, add the elderflowers, ensuring they are fully submerged in the liquid.
- Cover the pan with a lid or cling film, and leave it to infuse for 4 hours or overnight in the refrigerator.
- After infusing, strain the liquid into a large pitcher through a fine mesh strainer, pressing on the elderflowers to extract as much flavor as possible.
- Discard the elderflowers, and return the strained liquid to the saucepan. Gently heat the mixture until warm but not boiling.
- Add the sparkling mineral water, ensuring you keep a splash of space in the pitcher for your garnish. For an alcoholic version, add a splash of gin now. Stir gently to combine.
- Serve immediately over ice with a lemon zest twist.
Chef’s Insight
The sparkling water creates an effervescence that mimics the bubbling of glacial meltwater, while the elderflower syrup captures the essence of a high mountain meadow in full bloom.
Notes
The key to this recipe is patience; allow the elderflower syrup to infuse fully for the best flavor possible.