When I come across a new ingredient for the first time, I want to explore all the culinary possibilities. I am driven, like a mad scientist to derive its property, to break it down, to transform it, and ultimately to learn as much as I can. Over the past few months, my mind has been consumed by elderflower. The tsunami of Instagram posts on elderflower since spring piqued my curiosity. I haven’t felt this way for a long time. The last time I felt like this was six years ago, sitting in a noodle shop in Vietnam sipping on a glass of passion fruit lemonade wondering what the heck I’ve just inhaled. After a bit of research, I found that elderflowers grow mainly in Europe and are prolific in the spring. People pick the aromatic blossoms from elderberry shrubs and transform them into beautiful concoctions. Unfortunately, they are not readily available in the US so I found the closest thing I could get my hands on–elderflower cordial from St Germain. When Vu and I took a whip of the cordial, we were blown away by the beautiful fragrant reminiscent of lychee and an indistinguishable floral note.
So the experiments began! They went into drinks, cocktails, and desserts! Yes, many desserts! We’re sharing one of our favorite concoctions today–strawberry and elderflower sorbet. The flavor of elderflower is quite delicate and I wanted to preserve it as much as possible. Sorbet was the best dish for it to shine. It definitely held its own next to the sweet, exquisite taste of strawberries. The end result was a refreshing and delicious sorbet! If you haven’t tried elderflower, this sorbet will win you over.