{"id":26681,"date":"2023-06-10T11:57:46","date_gmt":"2023-06-10T09:57:46","guid":{"rendered":"https:\/\/autosufficienza.dartmoon.dev\/elderflower-syrup-and-more-our-azdora-francas-recipe\/"},"modified":"2026-02-02T16:43:28","modified_gmt":"2026-02-02T15:43:28","slug":"elderflower-syrup-and-more-our-azdora-francas-recipe","status":"publish","type":"post","link":"https:\/\/www.autosufficienza.it\/en\/elderflower-syrup-and-more-our-azdora-francas-recipe\/","title":{"rendered":"Elderflower syrup (and more!): our azdora Franca\u2019s Recipe"},"content":{"rendered":"
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What is the first image that comes to mind when someone says \u201cspring\u201d?<\/em><\/p>\n<\/div>\n

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Spring is the time of awakening from winter\u2019s slumber, the time when nature erupts in every form<\/strong>. By definition it is the season of flowering and abundance<\/strong>.<\/p>\n<\/div>\n

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The Autosufficienza Centre is situated in the hills of the Tuscan\u2011Romagnolo Apennines<\/strong>, surrounded by 110\u202fhectares of forest. Every year we experience the seasons in their fullest expression, and we believe it is essential for humans to learn to dance with them. Besides being vital for health, it\u2019s also a lot of fun: hunting for rosehip berries in winter to make jams and mother tinctures, gathering calendula in spring to prepare wonderful oleolites, or harvesting lavender in summer to obtain its precious essential oil. In short, with all this abundance and variety, we certainly never get bored here!<\/p>\n<\/div>\n

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Our legendary azdora Franca prepares, week after week, every kind of traditional Romagnolo delicacy\u2014from piada and tortelli to lastra, from tagliatelle to ravioli (always made with eggs from happy hens!). She also works on jams, preserves, pickles, and fermented vegetables, using the gifts the earth provides.<\/p>\n<\/div>\n

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What will she have invented this time?<\/em><\/p>\n<\/div>\n

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Attention, attention\u2026<\/p>\n<\/div>\n

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Today she will share her recipe for elder\u2011flower syrup! And, true to the Romagnola spirit of never letting anything go to waste, she will also reveal two more preparations that use the same ingredients, allowing you to experiment freely in the kitchen.<\/p>\n<\/div>\n

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First, a quick note about the elder flower:<\/em>
\nUsually it is harvested from late\u202fApril through May, depending on altitude. Here, at 700\u202fm above sea level, we pick it in May; this year, thanks to abundant rains, the season stretched longer. Ideally the flowers should be gathered away from the rain, otherwise the pollen gets washed away and the blossoms lose fragrance.<\/em><\/p>\n

Many people discard the mixture of flowers and lemons that is used to make the syrup\u2014what a waste!<\/em>
\nToday I\u2019ll show you how to turn that mixture into a jam you\u2019ll want to lick the whiskers off, and I\u2019ll also give you a few tips for preparing elder\u2011flower sparkling wine to serve your guests as an aperitif. Ready?<\/em><\/p>\n<\/div>\n

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Elder\u2011Flower Syrup<\/h2>\n<\/div>\n
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Ingredients<\/h3>\n<\/div>\n
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