Spring weather in Budapest can be glorious, making it the favorite season of many locals. It also helps that markets are full with fresh Hungarian produce. Agricultural traditions are strong in rural Hungary, and until recently not much produce was imported. This means many of the best fruits and vegetables are available seasonally, like asparagus and blueberries. But one of the great spring flavors is rarely seen in grocery stores or markets, and frequently picked by hand and sold informally. We’re talking about Hungarian elderflower, which is used to make delicious elderflower cordials and specialty lemonades and cocktails. Adventurous cooks also boil it down and use it as a component in toppings for ice-cream, an infusion in strawberries, and flavoring in cakes and tarts.  

In Hungary, elderflower season lasts from mid May to early June, though some believe it is only good for picking for a few weeks. The delicate lace-like flower has an easily recognizable lemony, musty scent. The air  by where it grows is fragrant with the very unique sweet musty floral smell of the flower, which also grows on trees around Budapest. If you stop mid-walk in late May and ask ‘what’s that smell’? The answer is usually elderflower.

The elderflower has a second coming in the autumn, when the elderberries are ready to pick and be made into elderberry jam, but in some circles, it’s the flower that is the real delicacy. Below have a look at how famed Hungarian food blogger, Zserbo recommends preparing elderflower for a refreshing drink.

Ingredients:

Note: quantities in parentheses are approximate since in Hungary metric units are used.

• 4 elderflower heads

• 400 g (~2 cups) sugar

• 1 unwaxed lemon

• 10 g (~2 1/2 tsp) citric acid

Wash and shake the elderflowers to remove any insects. Thoroughly wash the lemon, then slice it into thick slices.

Place sugar, elderflowers and lemon slices into a 2,5 liter jar. Scatter citric acid over them.

Pour water to fill the jar. Stir to dissolve sugar and citric acid. Cover the jar with a plate and leave to steep for 48-72 hours.

Strain through a fine muslin cloth or a fine mesh strainer into a clean bowl.

Using a funnel, fill plastic bottles. The soft drink can keep for a few days in the fridge, but you can freeze the filled bottles to keep for longer.

Serve chilled, diluted with soda, still or sparkling water, or Prosecco for a perfect summer spritzer.

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