Prep 15 mins
Cook 10 mins
Basic tea recipe from ehow.com and elaborated by yours truly. *Be very certain* the flowers you use for this recipe are not sprayed with pesticides and are the edible variety! We grow the European 'Black Lace' Elderberry with soft pale pink flowers. A visually striking plant! Experiment with other additions to the iced tea-don't limit yourself only to what I have suggested below. A note that elderberry is a unique, *acquired* taste for some.
- 2 -4 elderberries, flower blooms (remove the blooms from the main stem)
- filtered water, for boiling
- ice cube
- rose water
- orange blossom water
- lemon slices (grapefruit?) or lime slice (grapefruit?)
- raw sugar (or other sugar of choice) or Agave (or other sugar of choice) or honey (or other sugar of choice)
- of fresh mint (apple mint, pineapple mint, orange mint, etc.)
- fresh lemon verbena, lemon balm or pineapple sage
- cinnamon (if you're brewing hot tea) or cardamom (if you're brewing hot tea)
- Pick fresh elder flowers from an elderberry tree. Remove the blooms from the stems and discard stems.
- Place 2 to 4 fresh elder flowers in a heatproof bowl. (I tested this recipe using 3 stems of elderflowers and 6 cups of water).
- Boil the water.
- Pour the boiled water over the flowers to cover.
- Cover the bowl and allow the flowers to steep for about 10 minutes.
- Strain the tea and set aside to cool then refrigerate until well chilled. (Can also be served hot.).
- To serve, pour the chilled tea over ice cubes. Stir in your favorite additions.
- I floated a few of the individual blossoms on top of the tea.