- 370 g sugar
- 150 ml syrup (strawberry, raspberry, or blueberry syrup)
- 3 × sheet(s) of gelatin
- 2 × lemon(s)
- 300 ml dry Riesling
- 15 × elderflower umbels
- 5 ml citric acid
- 125 ml wine
For the elderberry blossom syrup:
Mix the flowers, water, wine, citric acid and halved lemons.
Leave covered in the refrigerator for 36 hours. Put into a pot, add the sugar, bring to the boil and simmer on low heat for 2-3 minutes. Leave for 10 minutes.
Heat the syrup and dissolve the previously soaked, squeezed gelatin in it - then add the wine. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.
Ideal as a cap for a glass of Prosecco or cherry juice, and also for strawberries.
The syrup can also be stored: simply put it in preprepared bottles or glasses with screw cap, close and store in a cool place.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Erwin Dietz, cooking school Dietz, Böhmfeld (Germany)