Strawberry and elderflower balsamic cream
- Vegan - Lactose-free - Gluten-free
Preparation: Difficulty level: easy
Ingredients for approx. 500 ml:
- 500 ml white balsamic vinegar or white wine vinegar
- 500 g strawberries
- Juice of one organic lemon
- Approx. 10 elderflower umbels
- 250 g raw cane sugar
- 500 ml white balsamic vinegar or white wine vinegar
- 500 g strawberries
- Juice of one organic lemon
- Approx. 10 elderflower umbels
- 250 g raw cane sugar
Even if the elderberry classic is still a homemade elderberry syrup for many, we think a combination with strawberries is fantastic.
Elderflowers and strawberries really are two wonderful local gifts of nature that can be perfectly combined.
Our creamy balsamic vinegar is a reduction that tastes creamy, fruity and floral. Try it not only on mozzarella tomato or salads, it also tastes great on sweet dishes such as vanilla ice cream, pancakes or waffles and as a tangy kick in summer drinks. Water kefir, gingerbug or simply fizzy mineral water with a few fresh strawberries or basil leaves in it.
You will also need 1-5 clean, sealable bottles or jars, depending on the quantity.
This is how it works:
Gather the elderflowers on a sunny morning, preferably after a dry night, so they are full of flavor.
Spread them out on a clean kitchen towel and leave them to dry a little, so you can also discover and remove small animals. Never wash the flowers under water, otherwise you will lose the wonderful flower aroma.
Wash the strawberries and then remove the green leaves and cut them into quarters.
Boil the vinegar with the sugar, stirring constantly, until the sugar has dissolved.
Add the strawberries and flowers and turn off the heat.
Simply leave everything to cool overnight and stir the mixture again from time to time to allow the fruity, floral aroma to develop properly.
The next day, strain the berries and flowers through a cheesecloth or fine kitchen sieve and bring the vinegar to the boil again and reduce until it is creamy enough for you.
