May 2023 – New Zealand Herbal Brew

Elderflower Liqueur

Elderflower liqueur is a versatile and delicious star ingredient in cocktails and is great used in baking and cooking. Add it to soda water to make a simple spritzer or drizzle it over the sponge cake in your trifle or add a teaspoon to whipped cream or icing.

Ingredients (For a same-day, small batch recipe)

1 cup vodka (37.5% ABV)
½ cup Elderflower Tea
45g sugar
30 ml water
¼ teaspoon vanilla essence
¾ teaspoon lemon juice
(If you have the time to leave the Elderflowers to soak longer in the vodka, use ¼ cup of flowers to 1 cup of vodka and leave for a week, shaking frequently).

Method

Begin by soaking the Elderflowers in the vodka for several hours.
Shake frequently.
Next strain the mixture into a small pot and add the remainder of the ingredients.
Bring to a boil to dissolve the sugar and remove a little of the alcohol. Simmer for approximately 5 minutes, then pour into a bottle and allow to cool before adding the lid.

Notes: This liqueur will be shelf-stable provided you haven’t removed too much of the alcohol whilst simmering it.

Herbal Beverages herbal tea recipes

Rose & Lemon Finishing Salt

Rose Finishing Salt by New Zealand Herbal Brew

These herb salts are quick and easy to make and are a great way to add interesting flavours and a little colour to just about any meal or even baking. This rose and lemon version is delicious sprinkled over double chocolate chip cookies, caramel slice or pork dishes.

Ingredients:

1 tablespoon dried rose buds or a heaped tablespoon of dried rose petals
1 tablespoon of fresh lemon zest
2 tablespoons sea salt

Method:

Begin by drying the lemon zest in an oven at 50C for 20 minutes or until dry.
Cut the rose petals from the buds, taking only the coloured petals and discarding the rest. Using scissors or a sharp knife, cut the petals very finely.
Mix all of the ingredients together and store in an airtight container.

The flavour options are endless. Create a larger batch and use as Christmas gifts.

Baking With Flowers herbal tea recipes

Blue Butterfly Pea Lamingtons

The vibrant blue colour is achieved by using Blue Butterfly Pea Flowers. A great and totally natural food colouring!

Ingredients

Sponge cake (I made a vanilla sponge using the Fielders Sponge Cake Recipe and added the seeds from one vanilla pod to the mixture)
10 Blue Butterfly Pea Flowers (ground)
2 cups icing sugar
1 1/2 cups water
2 tablespoons cornflour
1 vanilla pod (seeds only needed)
2 cups desiccated coconut (approximately)
Whipped cream to fill and serve with the lamingtons

Method

Start by removing the calix (green part) from each flower. You will need approximately 10 flowers. Using a mortar and pestle, grind the flowers into a powder. This may take a few minutes. Sieve out the larger pieces.
Next, add the Blue Butterfly Pea powder and water to a saucepan and bring to a boil.
Once boiling, reduce the heat and add the icing sugar and vanilla seeds. Allow to simmer for a few minutes.
Mix the cornflour with 1-2 tablespoons of cold water. You need to be able to pour the mixture.
Stirring rapidly, add the cornflour mixture to the saucepan and continue stirring until it thickens. Ideally you want the consistency to be that of a runny gravy. Add a little more cornflour mixed with cold water if needed.
Once the cornflour has been cooked through and the mixture is clear, remove it from the heat and allow to cool completely.
Cut your sponge into squares and dip each square into the glaze ensuring all of the sponge is covered. Lift out and drain off the excess glaze.
Quickly place the sponge into the coconut and roll until well covered.
Place on a rack and allow to set.
Repeat until all sponge pieces are completed.
Once set, take a sharp knife and cut a “v” shape from the top of the sponge.
Pipe cream into the gap, then place the “v” shape of the sponge on top.
Refrigerate until ready to serve.