Deep Fried Elder Flowers
12 elder flower
oil for deep frying
icing sugar for sprinklng
100 g / 3,5 oz (1 1/2 dl / 0,3 pt) flour
2 tablespoons oil
1 1/2 dl / 0,3 pt lukewarm water
1 egg white
 Make a smooth batter of flour, oil and water. The batter should have the consistency of heavy cream. Leave it to swell in a cool place for 1-2 hours. Just before use, whisk the egg whites stiff and fold it into the batter.
 Rinse the elder flowers and shake them dry in a towel. Dip them once in the batter and shake off extra batter. Place them in a large pot with oil heated to 180° C / 355° F. Do not put too many flowers in the pot at a time. They should not touch one another.
 Take them up when they are delicately golden and let the fat drain off on paper towel. Arrange them on a serving dish and keep warm while you fry the other flowers. Sprinkle powdered sugar over the flowers and serve them freshly made.
Elder Flower Sorbet
9 dl / 1,8 pt water
350 g / 0,75 lb (4 dl / 0.8 pt) demerara
16 flowers of elder
juice of 2 lemons
1 large egg white
 Mix water and demerara sugar in a pan. Boil the syrup until the sugar is dissolved. Wash the elder flowers and shake them dry. Place them in the pan, cover with a lid and pull the pan away from the heat. Let stand for 30 minutes and infuse.
 Strain the syrup and add the lemon juice. Cool. Place the syrup in the freezer and leave it until it is semi-frozen. about 1 hour. Stir the syrup a few times during freezing.
 Whisk the egg whites stiff, but not dry. Fold it into the syrup and freeze completely, about 1 hour. Server the sorbet in dessert glasses garnished with fresh elder flowers.
Follow the recipe for elder sorbet, but use 24 young blackcurrant leaves instead the elder flowers. Garnish with a small blackcurrant leaf or a few red currants.