CHAMPAGNE AND ELDERFLOWER GRANITA
Heat the water and sugar to boiling and pour over the flowerheads. Let cool.
Strain the syrup, reheat to boiling and pour over the flowers, two more
times. Strain the flowers through a fine sieve, pressing to release all the li-
quid. Stir in the remaining ingredients.
Freeze. Scrape the ice and serve in frozen glasses.
The picture was taken by Bruno Ehrs for the book Taste of Gotland
2 dl (1 cup sugar)
8 rinsed elder flowerheads
½ dl ( ¼ cup) fresh lemon juice
½ dl ( ¼ cup) Champagne