This smooth and aromatic syrup is perfect for cocktail making, especially if you’re looking for something slightly more grown up to serve your guests. It can be used in exactly the same way as the blackcurrant creme de cassis liqueur – part of the popular Kir Royal (Champagne and Cassis) or in a number of other cocktails with gin and flavoured vodka.
It is remarkably easy to make and can be frozen to use throughout the year, it’s definitely a recipe that I will be making again and again. This recipe makes 800 ml of syrup and was adapted from the Chiltern Firehouse cook book.
If you live in London you’ll know that Chiltern Firehouse is one of the most popular restaurants there is, since it opened it’s doors in 2014 it quickly became a household name and is known to make the best cocktails!
Here’s how to make it:
1kg Caster Sugar
1 litre water
25 Fresh Sprigs of Lavender (or 15g dried lavender)
Peel from one unwaxed lemon
400g Fresh Blueberries
20ml Elderflower cordial
Add the sugar, water, lemon into a wide saucepan and put this over a medium heat. Add the blueberries and elderflower cordial and bring to the boil. Reduce the heat and simmer for 15-20 minutes, uncovered, until the fruit is soft and falling apart. Do not stir the mixture. Pour the mixture through a cheese cloth (you can buy these from most supermarkets or cookshops) into a clean heat proof container. Leave this to cool then freeze or serve in the cocktail of your choosing. It keeps in the fridge for 4-6 days or 6 months in the freezer. Serve with Vodka or Gin with Soda water and lemon for a perfect aperitif.