January 1, 2015
This week I learned two things: pastry made by hand is really better and second, elderberries are special. I approached this post with abandon. Fresh elderberries just don’t exist commercially. Living deep in an urban centre, I’m not inclined to go elderberry hunting, so what is left are dehydrated Frontier elderberries. I understood that the berry flavour could be concentrated, but it seemed like the only solution. What I didn’t expect was the juice that came from the hydrating solution was intensely, intensely dark purple, and so, so sour, I found it was almost unpalatable. Still, I’m intrigued. My final, and lasting impression of elderberries are the seeds–always present and persistently crunchy, to one degree or another. Like pomegranate, I love the juice, but not the seeds. Same with elderberry. And so, I now appreciate their unique character, especially their flower’s contribution to cocktails, and the versatility of the sour juice, but I’m not likely to revisit the elderberry fruit. The seeds were simply a deal-breaker.
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