The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir in her wonderful book ‘Wild drinks and Cocktails’, (We have a competition to win a copy on our previous blog post! http://gvwy.io/23a9bw8 ).
We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!
To make an extra special long drink we have added the elixir to a glass of fizz.
Guess what we are drinking on Christmas day!
Hip and petal Elixir
400g Dog rose hips. (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
1 Vanilla pod, split
Put all the ingredients in a large jar and give it a good stir to dissolve the honey. Make sure all the bits are tucked below the liquid level and put the lid on. Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.
After 1 month strain through a very fine sieve and bottle. Use within 1 year.
To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.
The elderflower season and enjoying its bounty are summer days of barbeques, picnics and alfresco entertaining. The taste of Elderflower champagne will always remind me of warm summer evenings spent with good friends and good food.
But here is a new twist on that old favourite, adding the delicate scent of roses along with a blush pink hue.
Rose petal and Elderflower champagne. Simple to make and full of the tastes of summer plus it’s ready to drink in 2 weeks!!! Plan your August party now and get picking.
1 pint of well scented rose petals ( I used the Japanese rose )
4 tbsps white wine vinegar
Boil half the water in a large pan and dissolve the sugar into it. Pour in to a large clean bucket and top up to make 8 litres. Cool until it reaches 40 degrees C, then add the elderflower heads, rose petals, vinegar, the juice of two lemons and two sliced lemons. Cover with a cloth and leave for two days, stirring twice a day with a sterile spoon. On day 3 sterilise a muslin cloth or straining bag and a large jug. Strain the champagne in to the jug squeezing the mixture to extract as much liquid as possible. Pour into screw topped bottles – we use plastic fizzy water bottles. As the champagne ferments the pressure inside the bottles will build up. In order to prevent explosions we recommend that you check the bottles daily and release a little pressure if the bottles swell.
The champagne will be ready to drink in two weeks.