Folkways
by Maya Brown Zniewski
AUTUMN BEVERAGES
I
n this issue I am talking drinks
and syrups! All those wonderful
concoctions you can make and
have for the winter months that are
upon us.
ELDER FLOWER CORDIAL
To me the epitome of summer,
you’ll need:
1 oz. elder flowers, dried is great
6 cups water
2 to 2.5 cups honey (you can use
4 to 5 cups sugar but we
prefer the flavor and benefits
of honey)
Fine zest and juice of 3 lemons
1 heaping teaspoon citric acid
(optional)
Cheese cloth for filtering
Place elder flowers in a non-reac-
tive pan with about six cups water and
honey, heat on medium until every-
thing is mixed together and honey is
dissolved into water. Remove from
heat and add lemon zest and juice,
pour the entire mix into a large mason
or other glass jar, leave in fridge for 24
hours. Strain through a cheese cloth,
kitchen cloth or thin t shirt material.
Store in sterilized jars. If I was Martha
Stewart, sterilized would have a funny
tone to it. I’m not, just use sterilized
jars, any glass jar with a lid is great.
You can get fancy bottles online or
you can use a wine bottle with a screw
top—recycling and a justification for
buying wine, and less expensive wine
at that! Dilute to your liking with
bubble or plain water and serve.
Yummmmmy!
ELDERBERRY SYRUP
I use dried elderberries because
stored correctly they last FOREVER
and don’t take up room in the freezer.
1 cup dried elderberries
1/8 teaspoon each of cinnamon,
20
allspice, ground ginger, and
star anise. If I am feeling rich,
I also add a vanilla pod.
6 cups water
Pour all ingredients into a non-
reactive pot and simmer, with the lid
on, for 15-25 minutes. Cool and
strain, mushing the berries to get out
all the goodness. Add honey to taste,
1-2 cups works well for us. Add an
ounce or so of syrup to hot water,
cold water, tea, on pancakes, in oat-
meal, or directly from the spoon.
Elderberries are super-duper immune
helpers and are the first thing I go for
when I’ve been exposed to the
yuckies during cold and flu season.
SWITCHEL
This is an older recipe so you can
change things around however you
would like.
2 Tablespoons apple cider vinegar
4 teaspoons maple syrup or
honey.
1/4 teaspoon ground ginger (or
one teaspoon grated fresh
ginger. You can use garlic too!)
8 ounces water
Combine all ingredients in glass
jar. Cover and refrigerate until your
break time, at least two hours. Stir,
adjust sweetness if desired. Add to
sparkling water or whiskey.
GARLIC HONEY SYRUP
I often do this one just like a
switchel, with as much apple cider
vinegar as garlic honey. No lie, this is
among my favorite drinks.
In a small 4 ounce mason jar place
a roughly chopped garlic bulb, the
whole thing. Cover with honey and
put a lid on it. It’s really that simple. I
have some going in the kitchen right
now in preparation for winter. I’m in
Cenizo
Fourth Quarter 2018
G arlic and honey syrup photo courtesy Maya Brown Zniewski
Minnesota; we are always prepping
for winter. Always.
When you have a cold or cough or
have a need, scoop out a Tablespoon
or so of the honey and add an equal
amount of apple cider vinegar, or add
to a squeeze of lemon juice, mix in
warm water and take a break. You
probably need it.
When you are finished with the
honey you can use the garlic bulbs on
a ham and make honey garlic ham.
NOT GARLICKY OR
LAVENDER-Y TEA
2 cups water
Juice of 1 lemon
2 Tablespoons lavender buds or
½ Tablespoon if dried
1 teaspoon ginger (or a small
peeled knob of fresh ginger)
1 to 2 Tablespoons honey or
maple syrup
2 green tea bags or 2 Tablespoons
loose green tea
1-2 crushed or bruised raw garlic
cloves