Sambucus (elder or elderberry) is a genus of flo wering plants in the family Adoxaceae .

1. ELDERFLOWER & HONEY • Sambucus (elder or elderberry) is a genus of flowering plants in the family Adoxaceae. • The elder is a fastgrowingshruborsmall tree. In spring the elder is laden withbouquets of verysmall white orcreamyflowersthat later turn intosmall red, blue-ishor black berries (the elderberries). • Even an elderwithpurpleleaves and pinkflowersexistssomewhere. • The flowers or blossoms as well as the berries are used to makewine. • The flower- ’umbrellas’ canbedipped in a tempura and deepfried as dumplings. • The elderflower, if pickedveryfresh and young, canbeinfused in water or syrup to make a lemonadethatisveryrefreshing and canbeused as sweating-drink to help cure a cold for instance. • Elderflowertea is said to support the immune-system. • Elderfloweristhought to have future-tellingpowers. In Central Europe young girls hang the blossomingelderflowersbehind the bedsoitcanrevealtheir future husbands in theirdreams. And witchcraftsays the elderis a holytreethat must not beburned. • Honeyon the other hand is thought to have cleansingcharacteristics in many cultures, because of itssweetness. In ancient China honey was already a verywellknownsweetener in manysenses. It was a symbolforsexualpleasuretoo. • Koran versesdescribe the healthyaspects of honey-drinkswhichmakeitanindispensableingredientformuslims. • We have combinedhoneywith the elderflower to makeit stand out even more. • The marriage of these 2 excellent flavoursinspired us to make a specialwinegum. Hopefullyitwillgetyourcreativitygoingtoo. Click leftmousebuttonfor the recipe

2. Winegumwith elderflower-honeyflavour Cooking pan, funnels,readilyfilledpowdertrays, spatulas, thermometer, RVS measuringjugs, glassmeasuring cups, whisk, Über Gourmet mixer. • Prepare the powdertrays the daybefore and keep them in the stove at 55°C untiluse. • Mix the gelatine in water of 80°C, cover and continue heating for an hour au bain-marie at 70-80°C until the gelatineiscompletelydissolved. • Boilsugar, water and glucosesyrup up to 116°C. • Cool this mixture down to approx. 90°C. • Continuously mix gelatine solution into the sugar-mixture and avoidmixing air into the blend. • Weigh out color, elderflower-flavour and acid in RVS measuringjugs. Add the half of the mixture intothispreblend. Mix well and leave mixture to stand for about 10 minutes in the stoveat 90°C. • Spoon off the pealthatisformed and portion through warm funnel in the pre-stampedpowder-tray. • Weight out honey-flavour in the remainder of the solution. Mix thismass in the Über Gourmet forabout 5 minutessoyougetplenty of air in it. Portionitthrough the warm funnelon the firstlayer of winegums in the pre-stampedpowder. • Put another layer of drying-powder over the winegums and allow for 24 hrsdryingatroomtemperature. • Brush the winegums clean and finish themwith a shining-solution. • Pleasenotethatyoushouldallowfor extra 20% of gelatine mix to make up for loss throughstickingon the mixing-bowl.