Elderflower Syrup and Some Inspiration
I spent this weekend taking an online photography class with National Geographic and Saveur Magazine photographer, Penny De Los Santos. The way Penny looks at food photography (and life) has changed me for good. It isn’t just her amazing pictures, but her entire attitude about sharing a story through a photo – whether the story is of a person, a place, or even food – that is utterly inspiring. The idea of honoring someone’s life with a stunning and thoughtful photograph sounds so rewarding and heart-filling that I can only hope one day to capture a tenth of the emotion she portrays in her photos.
These are a “forager’s dozen” of elderflowers, an herbaceous flower used in syrups, liquors, and the occasional recipe. Common in Europe, we often buy the syrup to mix with sparkling water for a refreshing, slightly sweet and tastes-like-a-summer-field drink.
And a recipe to make syrup… Lucky me!
The recipe is pretty simple, you take equal parts sugar and water (3/4 a cup of each for one bunch of elderflower), bring to a boil, then take off the heat and throw in the flower portion of the elderflower plants. After it all cools, drain it and you have this delicious syrup to add to sparkling water, champagne, or any cocktail you can dream up.
I am feeling renewed after an inspiring weekend and hope that everyone out there finds something that lights a fire under you.