During the Elderflower season in May I made two things to preserve the loveliness of the flowers. One of them is the famous Elderflower Cordial and the other one is Elderflower Champagne. Both are made in a similar way by keeping fresh flowers in a sugary water with lemon and lime to extract the flavour and the scent of flowers into the liquid. You can make a refreshing summer drink by adding water to a little amount of the cordial.
However, I wanted to have it not just as a drink, I wanted to taste it as a Japanese sweet. I wonder what type of sweet is the most suitable for using Elderflower flavour and then thought it should be definitely soft Mochi.
Elderflower Mochi
As the Mochi sweet with Elderflower flavour, the look has to be very simple and the colour scheme has to be white.
There is one plant that looks great in the rain. It’s Hydrangea. The flower is normally pink or blue and it’s said that the acidic soil makes the flower blue and the more alkaline soil makes it pink. It’s now in the flowering season of the water loving Hydrangea and the rain enhances its beauty. I think the pompom-like common Hydrangea looks pretty, however, the one I like is the Lacecap Hydrangea which has a little more delicate touch.
My parents once had a Clematis plant in their front garden. In springtime it opened hundreds of beautiful flowers in lilac colour. Although the plant has sadly disappeared since then, the sight of the beauty stays in my memory forever and I wanted to make it as Wagashi sweet. The Clematis sweet I made 
Sakura Junction 