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Elderflower Cordial

12 Jun in Brush Cottage | Comments (0)

Elderflower Cordial is something that epitomises English summer time for me and we love it so much that I try and make loads every year, so that it lasts me into the winter as a reminder of warm days and blue sky.

The hedgerows of full of creamy, white elderflower right now, so it’s the perfect time to get out there and pick some – don’t wait too long as before you know it, the flowers will have gone and the berries will have started to form.

Ingredients:

20 heads of elderflower

1.8kg granulated or caster sugar

1.2 litres water

2 unwaxed lemons

75g citric acid ( available from a pharmacy or asian supermarket)

Method:

1 : Shake the elderflowers to expel any lingering insects, then place in a large bowl

2: Put the sugar in a pan with the waterand bring up to the boil, stirring until the sugar has completely dissolved.

3: While the sugar is heating, pare the zest of the lemons off in strips and slice the lemons.

5: Add the lemon slices and zest to the flowers and pour the boiling syrup over. Stir in the citric acid. Cover with a cloth and leave at room temperature for 24 hours.

6: Next day, strain the cordial through a sieve lined with muslin and pour into thoroughly cleaned or sterile glass bottles. The cordial will keep for a couple of months in the fridge or can be frozen in plastic bottles.

To serve:

Dilute the cordial to taste with sparkling water and serve with ice, a slice or 2 of lemon and a sprig of mint.

Elderflower cordial is also fantastic in gooseberry fool, or

Vinaigrette:

Mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil – delicious with a courgette, lettuce and broad bean salad.

Try it with sorbet or just spooned over vanilla ice-cream.

Last year I struggled to get hold of citric acid, so froze the flowers and used them a couple of weeks later – perfectly good!

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Elderflower Cordial

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