Elder, Bronze 'Serenade'

The beautiful, saw-toothed, maple-shaped leaves start pinkish-red and later turn brownish-green. A beautiful start to the later emerging light pink flowers on attractive umbels. In autumn, these develop into the well-known blue-black elderberries. The shrub grows to be about as tall as it is wide: 2 m. It blooms from May to July, pollination occurs by insects, and the large hanging clusters of blue-black fruits ripen in September-October. The elder does not have high demands for its location but flowers best in a sunny spot. There are many culinary applications:
FRUIT: The fruits are used to make jam, fruit juice, jelly, and elderberry gin. The berries are also used for dyeing. The berries should preferably not be eaten raw as they are slightly toxic. They contain the substance sambunigrin, named after this genus, which is rendered harmless by cooking.
BLOSSOM: The blossoms are used in pancakes, and what about elderflower fritters: for these, they must be dipped in batter and then fried in plenty of fat until golden brown... Furthermore, syrup can be made from the blossoms, which is mainly produced in England and is known as Elderflower Cordial. In Sweden, the syrup is known as Fläderblomssaft. The dried blossoms can be used throughout the year to make tea.
(Text partly -edited- from Wikipedia)

Names:
Latin: Sambucus nigra
Dutch: Vlier, Bronzen
Also known as: Vlierbes
English: Elder, Elderberry