Is there anything more perfect for a long, warm day in June than a Gin and Tonic? We gave it a little facelist with a seasonal Elderflower and Mint twist. Mint is now in season and because of our late spring Elderflower has come to life in June, so it is perfect for a June evening with friends or even on your own.
This drink is super refreshing and easy to make. If you don’t want to make your own Elderflower Syrup you could use St Germain, it would work the same but not taste as fresh!
Elderflower Syrup Recipe
Elderflower sysrup could be described as summer in a glass, it is a truly delicious drink even without the gin and not as hard to make as you might think.
The first step to making your own elderflower syrup is to properly gather the blossoms. First, do not remove all of the blossoms from one bush. The bushes need the blossoms in order to produce berries, so try taking a handful of blossoms from several different elderflower bushes instead of stripping one clean.
It’s best to prepare the syrup within 24 hours of picking the blossoms.
- 3 cups (650 g/23 oz) granulated sugar
- 1 3/4 cups (430 ml/15.2 oz) water
- 2 tablespoons (25 g/ 0.88 oz) powdered food-grade citric acid (see note)
- 15 big elderflower heads (umbles)
- 1/2 to 1 organic lemon, cut into slices (optional)
- Remove any insects or debris from the elderflower blossoms. Do not wash them, as they will lose a lot of flavor.
- Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature.
- Trim the stems away from the elderflower blossoms and discard. Try to remove as much of the stems as you can.
- Add the blossoms and the lemon slices (if using) to a large glass jar or a big bowl.
- Pour the cool syrup into the jar/bowl with the elderflower blossoms. Make sure that the blossoms are immersed in the syrup. A small plate can help press them down. Cover the jar/bowl with a lid or a tea towel and let it steep at cool temperature (a cool room or the fridge) for 48 hours, stirring the syrup once daily.
- Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel into a clean jar/bottle. Store the syrup in a cool place for up to one year. Once opened, store the bottle in the fridge.
Elderflower & Mint Gin and Tonic
Now for adding your homemade syrup to a fantastic gin & tonic.
- a few fresh leaves of mint — grow your own it is super easy to do!
- 1 ounce elderflower syrup
- juice of a wedge of lime
- 1 1/2 ounces gin
- tonic water to top up — we used Fentimans
- fresh mint sprig for garnish
- lime wedge for garnish
In a lowball glass, muddle the mint leaves with the elderflower. Add the squeeze of lime and some ice cubes. Pour over the gin and then top up to your liking with tonic water. We garnished with mint and some lime.