The first time I had elderflower syrup, I was in Slovakia. My cousin offered my up some yellowish syrup and I absentmindedly agreed to a glass. My family there had always made raspberry and apple juice from the garden, but elderflower? That was new. With my first sip, I thought the heavens had opened up and filled my mouth with this delicate taste of flowers and spring. It was like gulping down perfectly sweetened bouquets. Not too floral or perfumy. I became obsessed.
When I returned back to Los Angeles, I bought a Samdal and a Samyl pair. Finally, it’s producing enough to do a proper harvest. I’ve also discovered that the plants grow wild everywhere in Los Angeles. So keep your eyes out for them. They flower in spring, so make sure you get your foraging on early.