Happy New Year all! Just stopping by to say a quick hello and share the perfect way to toast when the clock strikes twelve. You may have seen this gorgeous engagement dinner in Hearth magazine already, and as an extra treat it was featured on Style me Pretty last week. One of the highlights of the evening was the prosecco and elderflower bellini’s that Justin Green greeted us with at the door of Ballyvolane House. It’s a bit too last minute to make your own elderflower cordial at this point so you may need to cheat and source it ready made to add to the bubbles. But I can say the sweetness of the elderflower is a perfect match for any sparkling wine so I’ll be filing this one away for the future to do list. See the full recipe from Ballyvolane House below!
74 elderflower heads
9 litres of water
4.5 kg granulated caster sugar
170 g citric acid
6 lemons, zest & juice
ONE | Boil water, sugar and citric acid to dissolve, remove from heat.
TWO | Add lemon zest, lemon juice and flowers.
THREE | Transfer to bucket or tub and leave in fridge covered for 2 to 3 days to infuse.
FOUR | Stir daily.
FIVE | Strain the liquid mixture and either store in fridge or freezer for longer term. Will keep for up to a year.
SIX | Enjoy!
Hope you all have had a wonderful Christmas break and you’re excited to ring in the New Year and all the adventures that 2015 may bring. Thank you all for your support and kind words here over the last twelve months. I really appreciate every little interaction and all the wonderful people that this blog has brought into my world. Wishing you all a happy, safe and prosperous new year!
Photography: Laura Murray Photography | Floral Design: Ann Marie O Leary | Menus And Paper Goods: Signora E Mare | Styling & Production: Ciara O’Halloran | Venue: Ballyvolane House