Elderflower fizzy drink

Ingredients: 12 heads of elderflower, 1 kg sugar, 2 lemons, 1 cup of vinegar


Add the elderflowers with cleaned and sliced lemons (organically grown), 5 litres of water, preferably from fount, sugar and vinegar and leave it for 10 days. Strain everything and squeeze out the elderflowers and lemons. Pour it into fizzy drinks bottles Fill up to three quarters. If you add cherry syrup, you will get a great non-alcoholic drink. However, if you want to increase the percentage of alcohol, mix one litre of elderflower syrup with a bottle ofprosecco (sparkling wine), two cups of malvasia and half cup of strawberry syrup.

"Marmellate e Conserve di casa" Homemade Jams and Preserved Food, Baldo edition


Melon Jam

1 Kg melon, 800 g sugar

Peel and de-seed the melon and dice it finely. Next, combine sugar with diced melon in a bowl and let the mixture sit for one night. The day after, transfer the mixture to a pot and simmer it over a medium flame, stirring occasionally and removing the foam that rises to the surface.To check if it is ready or not, take a teaspoon of jam and put it in a plate. Make sure it moves very slowly than it has set and is ready. Let the jam cool and store it in small jam jars.

Tempo di Marmellate” Cara Geri Camporesi 1997, Maria Pacini Fazzi Publishing

Melon Sorbet

To prepare a good melon sorbet you just need to place 300 g sugar and half a litre of water in a saucepan over medium-high heat. Meanwhile pass through a sieve 300 g of peeled and deseeded melon and add the syrup. Let it cool, and then place in a blender or food processor. Allow it to chill completely in a freezer for a couple of hours and blend for 2 minutes. Place it again in the freezer and serve at least one hour later.


"Un mese in cucina" One month in the kitchen June  2011, monthly magazine Hepi press Srl


Boil two cups of granulated sugar and one cup of water with the rinds of three lemons cut into thin strips for five minutes. Let the syrup cool and add the juice of eight lemons. Strain and store in a covered container in the refrigerator. Use two tablespoons of the syrup for every glass of ice or carbonated water to make lemonade.


Simple Abundance ,Sarah Ban Breathnach 1999, Tea Edition


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