Martha Stewart Living (July 2008)
At some point last summer, it began to feel like we were being stalked by elderflowers. Having never really given them much -- okay, any -- thought before, we suddenly started seeing elderflowers cropping up like weeds on restaurant menus, in cocktails, at parties and in the pages of food magazines.
Mostly, the craze is attributable to St. Germain, a new artisanal liquor made from elderflower blossoms. It was introduced in the United States just last year, and it seemed to go from a novelty to a de rigeur bar staple in the time it takes you to order a drink. (A recent "Weekend in New York" column in the New York Times poked fun a St. Germain's ubiquity on Gotham's bar menus.)
But there's a reason St. Germain has become so popular, other than its bottle, which is the most gorgeous thing we've ever seen. (If you can't find St. Germain in your local liquor store, you can order it from the Web site [and no, by the way, we don't work for St. Germain {but we wouldn't turn down a free bottle, if anyone from St. Germain is reading this}]). It has a lovely taste that's like nothing you've had before. Imagine a sort of lavender-scented honey that's just swathed in this heady, floral sweetness.
It's delicious in a cocktail, or as a grace note in a glass of champagne.
Turns out? It makes one pretty astoundingly good sherbet, too.
We've already been singing the praises of the July 2008 issue of Martha Stewart Living. But when we saw this recipe for a buttermilk and elderflower sherbet, we knew we were in for a really special treat.
The blending of buttermilk and elderflower is an inspired match -- the milk's piquant tang folds in gorgeously with the sweet floral aroma of the elderflower.
It's heavenly.
A note: For all our talk about St. Germain, this recipe technically doesn't even call for it. It suggests elderflower cordial, a soft drink that's popular in northern Europe. We were actually very surprised to find elderflower cordial at our local Harris Teeter grocery store. It was in the British section of the international foods aisle (which, as a total side note, is a hoot -- spotted dick! clotted cream! Yorkshire pudding!).
We used St. Germain instead. We think you should too. For one, it most likely gives the sherbet a more complex, layered flavor.
But most importantly, you'll have a nearly full bottle left in your liquor cabinet!
Elderflower Sherbet
Martha Stewart Living (July 2008)
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The fresh, delicate flavor and floral aroma of elderflower lends itself to this refreshing sherbet. Eat the sherbet alone, or top sweetened berries with a small scoop.
Ingredients
Serves 8
* 1 cup sugar
* 1/2 cup water
* 2 cups buttermilk
* 3/4 cup milk
* 1/4 cup elderflower cordial
Directions
1. Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.
2. Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.
3. Freeze mixture in an ice cream maker according to manufacturers' directions. Transfer to a large container, and freeze until firm, about 1 hour. (Sherbet can be frozen for up to 5 days.)
