three ways with our elderflower liqueur
Elderflower Liqueur season is fast approaching and to get you in the Spring/Summer mood we've come up with some fabulous recipes to inspire you! Our elderflower liqueur is so versatile it's not just made for sipping, but also makes an incredible syrup, granita and Champagne cocktail. Here are our picks of the dishes you need to be trying this April:
Raspberry and Elderflower Granita: Warm 3/4 cups of sugar and 1 cup of water in a medium saucepan over medium heat and stir occasionally until the sugar dissolves. Let cool completely. Mash 3 packs of raspberries in a large bowl using a potato masher or fork. Stir in the sugar syrup, 2 tablespoons of lemon juice, 3 tablespoons of elderflower liqueur and a pinch of salt. Season to taste with additional kosher salt and lemon juice. Pour mixture through a fine mesh basket strainer into a clean bowl, pressing on the solids to extract all the juice. Discard solids. Pour raspberry mixture into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky. To serve, spoon granita in small bowls and top with fresh raspberries. This is also divine with a scoop of vanilla ice cream.
Elderflower Syrup: This one is incredibly simple but remarkably rewarding. Due to the low alcohol content of our elderflower liqueur it makes a great syrup once frozen. Simply pop the bottle in the freezer for a couple of hours and leave to chill. Once the liqueur is cold it will turn thick and syrupy and is delicious over vanilla ice cream or apple crumble.
Twinkle Cocktail: Add 25ml Chase Vodka and 15ml Chase Elderflower Liqueur to an ice filled shaker. Shake until cold. Strain into a coupe and top up with icy champagne, Garnish with a lemon twist.